Roast beef salad

Wash the salad vegetables, wipe off the water thoroughly with paper, and tear it with your hands to make it easy to eat.

Slice the roast beef thinly.

Mix all the seasonings together.

Serve neatly so that roast beef and salad vegetables alternate and you're done. Sprinkle with [3] just before eating.

-
- roast beef
- 6 sheets
-
- Salad vegetables
- Appropriate amount
-
[seasoning]
- Grated garlic
- 1/2 tsp
-
- Grated ginger
- 1/2 tsp
-
- soy sauce
- 1 tablespoon
-
- Sesame oil
- 1 tablespoon
-
- vinegar
- 1 tablespoon
-
- White leeks
- 1 tablespoon
-
- Sansho pepper
- 2 tsp