Beef Salad with Scrambled Eggs

For the Uzbek recipe beef and omelet salad, beat the eggs with milk and salt. In a frying pan, heat 1 tbsp. vegetable oil and fry an omelet on it.

Peel the beef from films, wash and boil. Then cut the beef into strips along the fibers. Cool the finished omelet and cut into strips.

In separate bowls, mix finely chopped cilantro, garlic grated with salt and the remaining vegetable oil. In a deep bowl, mix the prepared meat, scrambled eggs and dressing from herbs and garlic. Place salad on a prepared plate and garnish with cilantro leaves.