Hot salad with beef and Bulgarian. Warm salad with beef and sweet pepper

The idea of ​​preparing salads warm is not at all new, a similar dish appeared in the days of the Roman Empire, but only recently modern chefs have revived, modified and improved the recipe. Today, a light, bright, warm beef salad with a juicy, harmonious taste is a must-have item on the menu of every eminent restaurant. Meanwhile, it is not so difficult to cook it at home: it can be a hearty snack, a main course, and a great option for a grilled picnic.

Refined taste that will give a perfect combination marbled beef and juicy baked vegetables, will be appreciated not only by gourmets. A dish close to the masterpieces of Mediterranean cuisine, perfect for diet food: in 100 g finished product- ∼181 kcal, 12 g protein, 10 g fat and 8 g carbohydrates.

Ingredients:

• 550-600 g of beef;
• 180 g of multi-colored pepper;
• 100 g of tomatoes (choose fleshy, medium-sized fruits);
• 80 g of onion or yellow onion;
• 100 g cucumber pickle;
• 3 garlic cloves;
• 5 pieces. juniper (berries);
• 30 g of olive oil and balsamic vinegar;
• salt, pepper to taste;
• capers, olives for decoration.

Meat plays a dominant role in the salad. To make it juicy, and at the same time cook as quickly as possible, it is better to take a tenderloin.

Step by step preparation:

1. Meat whole piece rub with crushed garlic and crushed juniper berries, salt, pepper to taste, grease with oil. We heat a non-stick frying pan (preferably with a thick bottom), put a few bay leaves on it, wait for a light haze - such manipulations will ensure the smoking effect and give the meat incredibly fragrant notes of taste. Grill the steak for 5 minutes, turning several times.
2. We cut the onion into half rings, mix with brine, put in the microwave oven for 60 seconds at the maximum power of the technique. Cool down. Take note of this method of pickling onions, which is many times faster and healthier than the usual soaking of a vegetable in vinegar.
3. On the bottom of the tomatoes we make a small cross-shaped incision, pour boiling water over the vegetables for a few minutes. Remove the softened skin. Cut into slices, not forgetting to remove large seeds and stalk.
4. Peppers bake for half an hour at 200 degrees. Cool in an airtight container, you can package. When the pepper has cooled, cut it lengthwise, remove the seed box, stalk, exfoliated skin and cut the pulp into longitudinal wedges.
5. We heat the oven again to 180 ° C, put the “rested” meat and tomatoes on a baking sheet, bake for 10-15 minutes. If the vegetables start to burn, reduce the temperature, and increase the time accordingly.
6. Cut the beef into thin slices. Lightly flavor the meat and tomatoes with balsamic vinegar, shake well.
7. On a wide plate we collect a warm salad with beef and vegetables. The sequence of layers is as follows: onion - meat - tomatoes - peppers. Decorate with a mixture of capers and olives, sprinkle again with vinegar. We immediately serve to the table.

Salad dressing can be very different - Tartar or mustard sauces, based on sour cream with herbs. An option prepared by mixing the juices released from meat and pepper during baking, olive oil and a drop of balsamic is also perfect. Experiment!

With the addition of arugula

Looking for an option light meal for a cozy summer dinner on the terrace? The ideal solution is an Italian salad with beef and arugula. Grass will add to it a pleasant spicy bitterness and a touch of the required sharpness - it's the most for a romantic relationship.

Ingredients:

• 300 g of beef;
• 120 g cherry tomatoes;
• 160 g arugula;
• 5 g sesame;
• 2 tbsp. l. oils (preferably olive);
• 0.5 tsp balsamic vinegar;
• 1 st. l. soy sauce;
• salt to taste.

Step by step preparation:

1. Place the meat for 10 minutes freezer for ease of cutting into thin long strips, by analogy with the preparation of beef stroganoff. After cutting, marinate the beef for 10 minutes in a mixture of soy sauce and ol. oils (1 tablespoon of each product). Fry for 5 minutes over high heat with the addition of 1 tbsp. l. oils. Lightly chill.
2. Cut the cherry in halves.
3. We serve the dish in portions: put the meat on the leaves of the arugula, then the cherry tomatoes.

Pour over the juice left after frying the beef, sprinkle with balsamic, sprinkle with sesame seeds.

Cooking with eggplant

A bright salad with a spicy taste that will brighten up an everyday dinner or become a gastronomic highlight holiday menu ready in just half an hour.

Ingredients for 3 servings:

• 300 g of beef;
• 1 carrot;
• 1 bell pepper;
• 1 eggplant;
• frying oil.

For sauce:

• 2 cloves of garlic;
• 1 st. l. soy sauce and lemon juice;
• 1 tsp Sahara;
• 3 art. l. olive oil;
• bunch of parsley.

Step by step preparation:

1. Cut the eggplant into strips, let stand for 10-15 minutes, drain the resulting liquid.
2. We also cut the pepper into strips, three carrots on a “Korean” grater.
3. Grind the garlic, finely chop the parsley, mix them with all the other ingredients for dressing. Let's brew a little.
4. We prepare the meat by analogy with the previous recipe. Fry quickly in a hot pan with a drop of oil.
5. Add carrots and eggplant, fry for a couple of minutes, then pour pepper into the pan, cook for a few more minutes. Vegetables should not be overly soft, let alone spread.

Put the beef with vegetables on a wide plate, pour over the sauce, serve warm to the table.

Thai warm beef salad

Thai warm salad with a harmonious combination of flavors juicy meat, vegetables and numerous spices are unlikely to leave anyone indifferent. It is prepared elementarily, it takes a minimum of time, if you do not take into account a couple of hours needed to marinate beef.

Ingredients for 4 servings:

• 300 g of meat;
• 1 large red bell pepper;
• 2-3 cucumbers;
• half a head of Chinese cabbage;
• 1 chili pepper;
• sesame to taste.

Marinade Ingredients:

• 4 cloves of garlic;
• 2 tsp honey;
• half lime;
• 3-4 st. l. olive oil;
• 2/3 ginger root;
• soy sauce to taste.

There is no salt in the marinade: it is successfully replaced by soy sauce and spices.

Step by step preparation:

1. Frozen meat cut into thin strips. Let the garlic go through a press, cut the ginger into small pieces, squeeze the juice out of the lime. Prepare the marinade by mixing all the ingredients. Fill them with meat, send for 2 hours in the refrigerator.
2. We tear the leaves of Beijing cabbage with our hands in a deep salad bowl, in which the finished dish will be served.
3. Cut into strips cucumbers, bell peppers, chili.
4. Fry the sesame seeds for a couple of minutes in a hot frying pan until a golden hue appears. The frying time can even be slightly reduced, because sesame seeds overexposed on the fire will be bitter.
5. We remove pieces of ginger from the marinated beef, put the meat together with the liquid on a hot frying pan with a little oil. Fry until tender (about 7-10 minutes).
6. Add vegetables, meat, along with the marinade and the resulting juice to Beijing cabbage, sprinkle with fried sesame seeds, mix. Cover with a lid and let it brew for 3-5 minutes.

After the allotted time, the delicious Thai warm salad is ready to eat.

With bell pepper

Such a popular restaurant snack is easily prepared at home.

Ingredients:

• 350 g beef tenderloin;
• red bell pepper;
• cucumber;
• 2 celery roots;
• bunch of cilantro.

For refueling:

• juice from half a lime;
• clove of garlic;
• a little grated ginger (∼2 cm root);
• 2 tbsp. l. soy sauce and peanut butter.

For marinating meat:

• 2 tbsp. l. soy sauce and peanut butter;
• 1 tsp granulated sugar.

Step by step preparation:

1. We mix the ingredients for the marinade, pour over the meat, send it to the cold for 1 hour.
2. We cut the pepper into medium cubes, the cucumber into longitudinal strips, the celery into thin slices. Finely chop the cilantro.
3. We bake the pickled meat on foil for 20-30 minutes at 220 degrees.
4. We cut the finished beef into thin strips, pour over the sauce, combine with bell pepper, cucumber, celery, cilantro. We serve to the table.

To prepare the sauce, simply mix all the ingredients.

Appetizer with beans

Delicious warm salads are obtained by mixing beef with green beans and soft cheese. Effective, simple and amazing healthy dish for health food advocates.

Ingredients for 2 servings:

• 200 g of beef;
• 4 handfuls of green beans;
• leaves of your favorite salad;
• 10 cherry tomatoes;
• 80 g of soft cheese;
• 100 ml soy sauce;
• salt, pepper if necessary.

For refueling:

• 1 tsp Dijon mustard;
• 2 tbsp. l. soy sauce;
• 4 tbsp. l. vegetable oil (sesame, peanut, olive, etc.);
• lemon juice to taste.

Step by step preparation:

1. We cut the meat into strips, marinate in soy sauce. We vary the time, starting from 10 minutes.
2. Fry the beans for a few minutes in a drop of oil and soy sauce. We do the same with tomatoes cut into quarters (we first remove the beans from the pan).
3. Separately fry the beef along with the sauce, you can even lightly stew it under the lid to get a softer meat structure.
4. For the sauce, mix all 4 ingredients.
5. Put lettuce leaves on a dish, then beans, cherry tomatoes, beef. Salt, pepper if necessary. We pour dressing. Add cheese cubes and serve.

Warm salad with beef and mushrooms

Another juicy variation of a delicious warm salad will appeal to fans of the classic combination of champignons and meat.

Ingredients for 2 servings:

• 200 g tenderloin;
• 100 g of champignons;
• 150 g salad platter;
• 1 young onion (you can take a leek);
• 2 tbsp. l. olive oil;
• salt, pepper to taste.

For refueling:

• 100 g of soy sauce and vegetable oil (we take our favorite);
• 25 g of wine vinegar;
• 7 g chopped garlic;
• a small bunch of greens.

Step by step preparation:

1. Lightly beat the ingredients for the dressing with a blender, give it time to brew.
2. Pour the tenderloin with oil, fry in a hot pan for 4 minutes, turn the meat over 1 time. Leave the cooked beef for 5-10 minutes, then thinly slice.
3. In the same pan, quickly fry the chopped onion. Separately, fry the mushrooms sliced ​​\u200b\u200bin plates with the addition of salt and pepper.
4. On the lettuce leaves spread the meat "straws", champignons, onions, pour dressing. Buon appetito!

Ingredients

• 300 g of beef;
• 3 pickled cucumbers;
• 2 medium onions;
• 4 tablespoons of tomato sauce;
• 3 tablespoons of water;

Cooking

Place a small pot of salted water on the fire. When the liquid boils, send the washed and peeled beef pulp there. If foam forms, remove it.

While the meat is cooking, pickle the onion. It is better if it is a sweet purple variety. Peel it and cut into half rings. Pour the onion with vinegar essence and water, salt, pepper and mix thoroughly. Let the onion marinate for at least half an hour.

At this time, cut the cucumbers into strips. boiled beef when it cools down, also cut into strips. It is better to do this along the fibers.

Combine all the ingredients together: beef, cucumbers, pickled onions. Top with tomato sauce and serve.

Ingredients

• 300 g of beef;
• 100 g of hard cheese;
• 4 eggs;
• 2 large onions;
• 3 tablespoons of water;
• 1 teaspoon vinegar essence;
• salt and mayonnaise - to taste.

Cooking

Boil and cool the beef, and then cut it into strips. Boil the eggs. When cool, peel and grate on a coarse grater. Grate the cheese too.

Pickle onions (again, purple is more suitable for salads, but you can also use regular onions), marinate as described in the previous recipe. Instead of vinegar essence with water, you can pour onions with 3-4 tablespoons of wine or apple cider vinegar.

Lay the salad in layers (pickled onion (without brine) → mayonnaise → beef → mayonnaise → eggs → mayonnaise → cheese) and let the dish brew for 1-2 hours.

Ingredients

• 500 g beef;
• 10 cherry tomatoes;
• 3 fresh cucumbers;
• 2 purple onions;
• ½ lime;
• 1 bunch of basil;
• 1 bunch of cilantro;
• 2 teaspoons Dijon mustard;
• salt and black ground pepper- taste;
• olive oil for frying and dressing.

Cooking

Grill the beef tenderloin like a steak to your desired . Or simply bake the meat in an ovenproof dish lined with foil and brushed with olive oil. The first 5 minutes the temperature in the oven should be 220 ° C, the next 15 minutes - 170 ° C.

Let the meat rest, while you wash and cut the vegetables yourself: cucumbers - in circles, cherry tomatoes - in half, onions - in half rings. Finely chop the basil and cilantro.

Make the dressing by combining lime juice, olive oil, Dijon mustard, salt and ground black pepper.

Cut the hot meat into thin slices, add vegetables and herbs, pour over the dressing and serve immediately.

Ingredients

• 300 g beef fillet;
• 2 fresh cucumbers;
• 6-8 cherry tomatoes;
• ½ lemon;
• 1 bunch cilantro, green onions and lettuce;
• 1 clove of garlic;
• 1 tablespoon soy sauce;
• 2 tablespoons fish sauce;
• 1 teaspoon of cane sugar;
• olive oil for frying.

Cooking

Rinse and pat the beef dry with paper towels. Cut it into thin strips and fry in a well-heated pan in olive oil.

Wash and chop vegetables and herbs. The thinner the pieces, the gentler taste lettuce. In a small saucepan, combine soy and fish sauce, sugar and garlic passed through a press. Pour in vegetables and put on fire. Let them warm up a bit (do not simmer!) and remove from heat.

Put lettuce leaves, fried beef, vegetables warmed in sauce on a dish. Pour all this with lemon juice, sprinkle with herbs and serve.

Ingredients

• 400 g of beef;
• 3 fresh tomatoes;
• 2 large bell peppers;
• 1 purple onion;
• 1 bunch of dill;
• 1 bunch of parsley;
• 4 cloves of garlic;
• 4 tablespoons of olive oil;
• 2 tablespoons of soy sauce;
• 1 teaspoon balsamic vinegar;
• salt and black ground pepper - to taste.

Cooking

Boil beef in salted water.

Peel and finely chop the garlic. Mix it with olive oil soy sauce, balsamic vinegar and ground black pepper. You can add other spices to your taste. You don't need to add salt as the soy sauce is quite salty.

Let the dressing sit for 7-10 minutes. Then pour over the meat and leave for another 15 minutes.

At this time, chop the greens. Wash vegetables, pepper seeds. Cut it and tomatoes into strips, onions into half rings. When the beef has cooled, cut it the same way.

Toss meat and vegetables with dressing.

Ingredients

• 400 g of beef;
• 300 g canned beans;
• 3 pickled cucumbers;
• 2 purple onions;
• 3 cloves of garlic;
• salt and mayonnaise - to taste.

Cooking

Boil, cool and cut into strips of beef. Peel the onion and cut into half rings. If desired, and also if you use regular onion, it can be marinated as described above. Peel the garlic and pass through a press. Cucumbers cut into thin strips. Drain liquid from beans.

Combine the prepared ingredients in a large bowl, mix, salt and season with mayonnaise.

Ingredients

• 300 g of beef;
• 300 g of champignons;
• 3 pickled cucumbers;
• 1 large onion;
• 1 carrot;
• salt and mayonnaise - to taste;
• vegetable oil for frying.

Cooking

Boil the beef (do not forget to salt the water). While the meat is cooking and cooling, fry the mushrooms in vegetable oil. Fry chopped onions and carrots in a separate pan.

Cut the beef and cucumbers into strips and combine with the rest of the ingredients. Salt and season with mayonnaise. If desired, the salad can be laid out in layers.

Ingredients

• 300 g of beef;
• 300 g of Korean carrots;
• 200 g of suluguni cheese;
• 50 g walnuts;
• 2 cloves of garlic;
• 1 bunch of parsley;
• fat sour cream for dressing.

Cooking

Boil and cool the fillet. Then cut it into thin strips or divide it into fibers with your hands. Cut the cheese into strips. Chop garlic, parsley, nuts with a knife or blender.

Combine all the ingredients (do not forget about) and season with sour cream. The salad will be even tastier if it sits for a while.

Ingredients

• 300 g of beef;
• 250 g of hard cheese;
• 6 eggs;
• 2 pickled cucumbers;
• 1 carrot;
• 3 cloves of garlic;
• ½ cup roasted peanuts;
• salt, black ground pepper and mayonnaise - to taste.

Cooking

Boil beef, carrots and eggs. Cut the beef and pickled cucumbers into strips. Grate eggs and carrots on a coarse grater. Cheese also needs to be rubbed and divided into two parts. Pass the garlic through a press.

Layer the lettuce (beef → mayonnaise → cucumbers → mayonnaise → garlic → cheese → mayonnaise → carrots → mayonnaise → eggs → roasted peanuts → cheese) and let it soak for 1-2 hours.

Ingredients

• 300 g of beef;
• 50 g walnuts;
• 2 small beets;
• 2 potatoes;
• 1 onion;
• 2 cloves of garlic;
• salt and mayonnaise - to taste;
• vegetable oil for frying.

Cooking

Cut boiled beef into strips or small cubes. Peel and fry the onion until golden brown. Combine it with meat and let stand for a while.

At this time, boil the potatoes and beets. Read about how to quickly cook beets.

When the vegetables have cooled, cut the potatoes into cubes, and grate the beets on a coarse grater. Pass the garlic through the press, chop the nuts in a blender, add to the beets and salt.

Lay out the salad in layers: potatoes → mayonnaise → beef with onions → mayonnaise → beets with nuts and garlic → mayonnaise.

When it comes to good beef, there is no such thing as too much. Although this salad often serves as the beginning of a meal, it is also good as a main course in hot weather; you can simply double the ingredients or add a salad for a healthy, low-calorie dinner recipe. One of better ways enjoy - treat yourself a little to a salad filled with fresh, crispy greens.

Good beef doesn't need to be loaded with spices. It can be seasoned simply with salt, pepper and Chinese five spices. The sauce transforms any piece of beef without losing its flavor. The spices fuel it. This beef salad recipe can be topped with fresh corn, ripe tomatoes, and silky avocado. It's hard to imagine that this healthy dinner can be prepared quickly, but timing is the secret.

While the beef is cooking, you will have plenty of time to whip together the fluffy cream base or dressing and assemble the rest of the salad.

To prepare the meat for any recipe, in a hot non-stick pan, cook on each side for 30 seconds, then remove from heat. Repeat this procedure six times to keep the meat between them, and repeat with a little sea salt each time. After that, let it rest and you can cut it into long thin slices - it should become beautiful and pink, but warm to the end. Remove the beef again and pour in the melted butter. Serve salad with crumbled croutons for extra crunch.

How to cook a warm salad with beef - 15 varieties

This recipe is a delicious way to use up leftover beef.

Ingredients:

• Beef - 600 g
• Salt and pepper for taste
• Mushrooms - 300 g
• Oils - 6 tablespoons
• Fresh sage leaves, chopped - 12
• Fresh spinach - 4 cups
• additional salt and pepper, if desired

Cooking:

Sprinkle the beef with salt and pepper. Slice the beef thinly. In a large skillet over medium heat, melt butter and cook until it turns brown, about 3 to 4 minutes.

Add mushrooms and sage. Roast until the fragrant sage is crispy, 4 more minutes.

Divide the spinach between two large bowls and arrange the chopped beef on top.

Pour mushroom sauce per serving of salad.

A light lunch dish takes only 15 minutes to prepare. The mustard flavor of watercress is the perfect accompaniment to beef, and the added chili gives the salad extra flavor.

Ingredients:

• Watercress from a bunch, torn into pieces - 1 pc.
• Small onion, thinly sliced ​​- 1 pc.
• Tomato, thinly sliced ​​- 1 pc.
• Vegetable oil - 70 ml
• garlic cloves, chopped - 3 cloves
• Beef fillet, trimmed and thinly sliced ​​- 300 g
• A pinch of salt
• Pepper
• Chile, sliced

Cooking:

To make the sauce, place everything necessary ingredients into a bowl and stir well to dissolve the sugar. Place the watercress, onion and tomato in a bowl and toss the salad with the dressing. Postpone.

Heat a saucepan over medium heat, then add the oil and simmer the garlic. Increase the heat to high, then add the beef in two batches and sauté for 1-2 minutes until browned. Season with salt and pepper.

Add the beef to the salad bowl, toss everything together well, then transfer to a serving plate and garnish with chopped chili.

Sliced ​​beef and delicious onion on top of it simple salad from spinach.

Ingredients:

• Fat-free sour cream - 1/2 cup
• skimmed milk- 2 tablespoons
• Horseradish - 1 tablespoon
• Mustard - 1 tablespoon
• Red onion, chopped and divided into rings - 1 pc.
• Beef - 400 g
• Fresh spinach - 1 package
• Tomatoes, cut - 2 pcs.

Cooking:

In a small bowl, combine sour cream, milk, horseradish and mustard; postpone.

In a large non-slippery skillet coated with cooking spray, cook and stir the onion over medium heat until tender. Add beef; cook and stir until heated.

Combine spinach and tomatoes in a salad bowl. Add beef mixture and sauce; mix. Serve immediately.

The beef is sautéed with onions, mixed with fresh spinach and a creamy, elegant sauce.

Ingredients:

• Sauce for salads - 100 ml
• roast beef, cut - 700 g
• Sliced ​​red onion, divided into rings - 1/2 cup
• Tomatoes - 2 pcs.
• Torn fresh spinach - 6 cups
• croutons

Cooking:

Spray a frying pan; add beef and onion. Cook over medium heat, stirring occasionally, for 2-3 minutes, or until the onion begins to soften and the beef is heated through.

Mix together beef mixture, spinach, tomatoes and sauce in a bowl. Serve with croutons if you like.

This is a healthy good, light, fine - one-day dinner. Can be prepared in 45 minutes or less.

Ingredients:

• Leaf lettuce - 2 heads
• Mixed cherry tomatoes, cut in half - 250 g
• Green pepper, regenerated and cut - 1 pc.
• Green onion, cut into rings - 1 pc.
• Parsley leaves, chopped
• Garlic, finely chopped - 1 clove
• Red spicy pepper chili - 1 pc.
• Beef - 300 g
• Soy sauce
• Brown sugar (or honey)
• Rice wine (or sherry)
• Peanut butter (or other neutral veggie butter)
• Rice vinegar (or other)
• spice powder
• Sesame oil
• Sesame seeds

Cooking:

First dissolve the brown sugar in the soy sauce and add a shot of rice wine. Then marinate the beef with this and set aside.

Then wash, dry the salad and put it on a large glass plate. Mix tomatoes and peppers. Add onion rings, chile pieces, parsley, a few drops of sesame oil and set aside.

Add peanut butter. Add beef. Fry for 1 minute and add on top of the salad. Then add to the marinade, more soy sauce, more sugar, a pinch of Chinese five-spice powder, some water and let it simmer for a few seconds. Finally, add some rice vinegar and pour it over the salad. Finally sprinkle the sesame seeds on top.

The ingredient list for this salad recipe is often just guidelines that are the main guideline.

Ingredients:

• Beef, cut into 1 cm wide strips - 500 g
• Sunflower oil, for frying - 60 ml
• Marinade for beef - 200 ml
• Sauce for salad - 100 g
• Medium bows - 2
• Rice - 100 g
• Iceberg lettuce - 170 g
• Large carrots, peeled and fried - 1 pc.
• Cucumber, cut into 1 cm clubs - 70 g
• Thai basil leaves, torn - 15 g
• Harvested coriander leaves - 40 g
• Bean sprouts - 100 g
• roasted peanuts
• Red chili pepper - 1 pc.

Cooking:

Now prepare the salad. Heat two tablespoons of oil in a large wok. Cook the onion over high heat, stirring frequently, until the onion parts are charred. Spread out on kitchen paper and sprinkle with salt. Combine lettuce, carrot, cucumber, basil, coriander and bean sprouts in a large bowl. Organize a big dish and a half raw vegetables and some fried onions. Sprinkle over a third of the peanuts.

Heat the remaining oil in a skillet and cook the beef for three minutes, stirring constantly. Sprinkle a quarter teaspoon of salt. Cover the beef with the remaining vegetables and fried onions, spoon sauce, sprinkle with remaining peanuts, fried shallots and chili.

Warm beef is not a complicated and simple dish, sometimes it is presented in the form of a salad, which you can completely cook yourself at home.

Ingredients:

• Beef, cut into thin slices - 400 g
• Red peppers, chopped - 2 pcs.
• Small red onion, chopped, divided into rings - 1 pc.
• Mixed salad - 10 cups

Cooking:

Heat the dressing in a large skillet over medium heat. Add meat; cook for 2 minutes, stirring constantly.

Add pepper and onion; cook and stir for 5 minutes or until meat is cooked through and vegetables are tender. Stir. Sprinkle herbs and cheese on each of four salad plates.

A light traditional salad is served as a summer dish. Shredded beef and warm potatoes combine with their flavors.

Ingredients:

• Potato - 200 g
• Beef - 400 g
• Vinegar - 3 tablespoons
• Devon mustard - 1 tablespoon
• Finely chopped shallots - 1/4 cup
• Sugar - 3/4 teaspoon
• Salts - 1 teaspoon
• Black pepper 1/4 teaspoon
• Olive or vegetable oil - 5 tablespoons
• Beans - 300 g
• Gherkins - 6 pcs.
• Chopped fresh leaf parsley - 1/4 cup

Cooking:

Place the oven in the middle position and preheat.

Place potatoes on foil, then prick each with a fork and wrap in foil. Bake until done, about 1 hour.

The potato is done when a small knife easily cuts through the center.

Roll out potatoes and cool slightly.

Reheat the beef in a small baking dish, cover, in the oven or in microwave oven. While the beef is heating, whisk together the vinegar, mustard, shallots, sugar, salt and pepper in a small bowl, then add the oil in a slow stream.

Steam the beans in a steamer set over boiling water, covered, until tender, about 5 minutes. Meanwhile, peel potatoes and cut crosswise. Add hot beans to warm potatoes along with 2 tablespoons of sauce, tossing gently.

Prepare a dish or 4 sheets of lettuce and arrange the potato mixture on top. Top with meat, gherkins and parsley with remaining sauce and top with potato mixture.

This hot salad combines beef fast food, crunchy vegetables and a mixture of rich nutrients spinach for a meal that will leave you satisfied. When using less than 500 calories per serving, this recipe is for one, but the ingredients can always be doubled.

Ingredients:

• Olive oil - 2 tbsp
• A piece of beef fillet - 125-150 g
• Garlic - 1 clove
• Small red onion - 1 pc.
• Half a yellow pepper, minced and cut into pieces
• Asparagus - 4-5 pods
• handful of spinach leaves
• A few shavings of Parmesan
• Sauce for salad dressing - 200 ml

Cooking:

Spread 1 tbsp. butter, beef and cook. Heat a skillet, add the beef and cook for 2-3 minutes, then flip and cook for another 2-3 minutes depending on thickness. At the same time, prepare the garlic.

Pour the oil into a bowl, add the onion wedges, pepper and asparagus, then transfer to hot pan. Simmer for 8 minutes until tender, turning towards the bowl and softening them.

Place the leaves on a warm plate, add the netted vegetables, then the beef. Drizzle with sauce and scatter with parmesan shavings. Serve with potatoes.

This is a British salad using Italian panzanella.

Ingredients:

• Red onion - 200 g
• Ice cream rapeseed oil
• Dried bread - ½ loaf
• Beef - 300 g
• Salt and black pepper
• Mixed tomatoes - 1 kg
• Onion, thinly sliced ​​- 1 pc.
• thyme leaves 2 tbsp
• Sea salt - 2 tablespoons
• Luca - 1 bunch
• Cabernet Sauvignon - 3 tablespoons
• A piece of onion - 1 pc.
• Dried onion seeds - 2 tablespoons

Cooking:

Preheat oven to 180C.

Peel red onions, keeping them whole. Trim the end of the root and then cut them into 5mm wedges, leaving the root intact so they don't fall apart. Pour a small amount rapeseed oil, put on the cucumber roast and roast in the oven for 20 minutes or until caramelized.

Cut the bread into bite-sized pieces and soak them halfway with the beef. Bake them in the oven until they are toasted and crispy.

Place the tomatoes in a large bowl. Add onion and thyme leaves. Add sea ​​salt and mix thoroughly. After 15 minutes, there will be plenty of water in the bowl. Drain the tomato mixture into a colander, then transfer the tomatoes to a baking sheet and place in the oven for 1-2 minutes to warm through.

When the tomatoes are warm, place them in a large bowl with the fried red onions, the white parts of the spring onions, and the starters.

Heat the remaining beef dripping in a saucepan with wine and vinegar (it should be about one part vinegar to three parts wine). Season to taste with salt and pepper.

This warm beef salad is the perfect start to dinner or light delicious dinner. This Italian-style salad features fresh leaves, vegetables, and a spicy dressing.

Ingredients:

• Beef fillet - 520 g
• Olive oil
• Balsamic vinegar - 1 tbsp.
• Cherry tomatoes - 8 pcs.
• Parmesan cheese - 50 g

Cooking:

Heat a large non-stick skillet until hot. Meanwhile, brush the beef fillet on each side with a little oil. When the pan is hot, add the beef (make two batches if needed) and cook for 1-2 minutes per side. Move the beef to a bowl over the stove in a warm place.

Combine remaining olive oil with vinegar and season lightly. Cut each cherry tomato into quarters.

On a cutting board, cut each piece of beef about 0.5 cm and lay the slices on top of the lettuce, then add the juice from the cutting board to the sauce. Mix all remaining ingredients.

This delicious salad beef - excellent dish spring.

Ingredients:

• Potato - 500 g
• Sunflower oil - 1 tablespoon
• sauce and sweet sauce chili - 3 tablespoons
• Honey - 1 teaspoon
• Beef fillet - 500 g
• Bulbs - 3 pcs.
• Radishes, chopped - 10 pcs.
• Basil leaves, roughly torn - 25 g
• Several large handfuls of mixed leaves

Cooking:

Cook potatoes in a pot of boiling water until tender. Drain and set aside. Meanwhile, in a large shallow bowl, mix together half sunflower oil, soy and sweet chili sauces, honey and half lime juice. Add beef.

Heat the remaining oil in a skillet until cooked through. Fry the beef for 2 minutes on each side.

Roast the beef a little longer so that your meat is less pink.

Remove from the pan and place on a board. Cover with foil and leave for 5 minutes.

Meanwhile, put the pot back on the heat, add the reserved marinade and the remaining lime juice. Bring to a boil and cook for 1-2 minutes. Trim beef thinly, discarding excess fat. Place in serving bowl with potatoes, onion, radish, basil and mixed leaves. Pour in the sauce.

Try mixing mustard instead of mayonnaise to add extra flavor to this salad.

Ingredients:

• Pumpkins, peeled and cut - 1 kg
• Garlic - 2 cloves
• Olive oil
• Cumin - 1 pc.
• Spinach - 200 g
• Fresh coriander, chopped - 0.5 bunch
• Lean beef - 500 g
• Low-fat natural or Greek yogurt - 200 g
• Juice - 1/4 lemon
• Cumin, additional - ½ pcs.
• Honey - 1/2 tsp

Cooking:

Preheat oven to 180°C.

Place pumpkin cubes in a single layer on oven trays lined with baking paper. Add garlic. Lightly oil, sprinkle with ½ tablespoon of cumin and sauté for 25-30 minutes, turning.

In a large bowl, combine spinach, chickpeas and coriander. Sprinkle the remaining cumin over both sides of the beef. Fry for 3 minutes on each side, or until cooked through to your liking. Remove from heat, cover and set aside for 3 minutes until thinly sliced.

To make the sauce, mix garlic, yogurt, lemon juice, extra cumin and honey; mix all.

Divide salad ingredients among serving bowls, then top with pumpkin and beef.

A dish for lovers of healthy food without extra costs in cooking.

Ingredients:

• Beef - 450 g
• Marinade
• Fish/soy sauce
• Lemon juice
• Black pepper - 1 teaspoon
• Sugar - 1 teaspoon
• Sesame oil - 2 teaspoons
• Salad
• Cherry tomatoes, cut in half - 10-12 pcs.
• Cucumber, sifted and chopped - 1 pc.
• Garlic - 2 cloves
• basil leaves

Cooking:

Mix marinade ingredients together. Pour the mixture over the beef and let sit for 20 minutes. Meanwhile, prepare the salad - mix all the ingredients together.

Cook the beef on a barbecue or cast iron grate for 2-3 minutes on each side for 3-4 minutes. Let the beef rest for a few minutes before slicing. Mix with salad and sliced ​​baked potatoes.

Soaked in amaranth, topped with roasted beef, zucchini, red chard and asparagus makes this salad a full meal for dinner or lunch.

Ingredients:

• Pieces of beef, thinly sliced ​​- 400 g
• Minced garlic - 1 clove
• Red leaves - 2 pcs.
• Zucchini, chopped - 1 pc.
• Asparagus - 6 pcs.

Many nutritionists advise to adhere to an important rule of nutrition - eat meat only with vegetables. It is good for the stomach, and the use of such dietary meat will be a nice variety to recipes for weight loss. The combination of meat and vegetables may be different. Beef can be boiled, stewed or baked in the oven. Since it is useful to use it in any form. Such a dish can be eaten by people of any denomination who are not allowed to eat pork.

In this article, we will look at a few interesting recipes cooking warm salad with beef and vegetables. You can try to cook each dish in turn, or you can choose the one you are interested in according to its components.

Beef with bell pepper and Chinese cabbage

To prepare such a warm salad with beef and vegetables you will need:

• 200 grams of meat;
• 1 red bell pepper;
• two fresh cucumbers;
• a little chopped Chinese cabbage;
• sesame seeds;
• 1 pod of hot pepper.

For dressing - vegetable oil, soy sauce, a teaspoon of honey, lemon or lime juice, garlic - 3 cloves, ginger root.

First, to prepare a warm salad with beef and vegetables, you need to finely chop the meat and marinate it in the filling. To do this, mix vegetable oil, lemon or lime juice, soy sauce, chopped garlic cloves, finely grated peeled ginger root and honey. The meat is poured so that it completely covers it. Then the marinade with meat is set aside in a cold place for at least two hours.

salad preparation

Before you start cooking meat, you need to cut all the vegetables in advance. Chinese cabbage and bell pepper cut into thin strips. Fresh cucumbers cut into circles. Seeds are removed from chili peppers before use to remove the most pungent part of the vegetable. Only then cut into thin slices. If you don't love spicy dishes, then this product can be excluded. As you can see, all the vegetables in the salad are cut raw so that they retain all their vitamins.

The meat is taken out of the refrigerator and carefully cleaned of pieces of ginger and garlic. Then it goes to a heated frying pan. It is no longer necessary to pour vegetable oil, since it was present in the marinade and the meat was soaked with it anyway. After frying the beef for a warm salad with vegetables, put it in a salad bowl with the rest of the ingredients. You can mix the ingredients, or you can leave the meat on top. At the very end of cooking, the salad is sprinkled with sesame seeds, previously slightly fried in a dry frying pan.

Beef with pickled cucumbers

For such a recipe for a warm salad with beef and vegetables, the meat will have to be boiled in salted water, after cutting off all the films, veins and fatty places. Onions are pickled separately in a small container. For the marinade, you need to take 1 tsp. vinegar essence and dilute it with water, pour salt and black pepper to taste. After cutting the onion into rings or half rings, put everything in the marinade and set aside for a while. It can only be used after half an hour.

Mixing the ingredients

Boiled beef is cut into strips and poured into a large salad bowl. Three medium-sized pickled cucumbers are prepared and also cut into strips. Add pickled onions.

Before preparing a warm salad with beef and vegetables, you need to think about the sauce. You can just buy ready-made light ketchup or tomato sauce, or you can make it yourself by stewing tomatoes without peel and adding garlic or pepper and salt to taste. Then the salad is poured with sauce and mixed. The dish is served warm. You can sprinkle fresh herbs, finely chopped, on top.

Beef with cherry tomatoes

For such a warm salad with beef and vegetables, the composition of the products is as follows:

• 500 grams of beef tenderloin;
• some fresh cucumbers;
• a dozen small cherry tomatoes, you can use half red, half yellow, then the dish will look brighter;
• two red onions (they are not as hot as white ones);
• half a lemon or lime;
• greens - cilantro and basil (those who love arugula can add their favorite herbs);
• 2 tsp Dijon mustard;
• salt, black pepper to taste.

Cooking methods

Such a salad can be prepared on vacation in the country, where there is a grill. It is best to grill the meat before slicing. But if you don’t have such an opportunity, don’t be discouraged, beef tenderloin can also be cooked in the oven, first you need to cover the baking sheet with foil and grease the sheet with vegetable oil. The meat is placed in an already heated oven, then you can reduce the baking temperature to 170 degrees. The main thing is that the beef should not be overdried. After the meat is baked, it is set aside so that the beef cools down a bit and can be chopped.

While this process is going on, you can cook the vegetables. Everything is used fresh. Onions are cut into half rings, cucumbers - into thin slices, it is better to divide cherry tomatoes in half or into quarters. The greens are finely chopped with a knife. Arugula does not require additional processing. It can be put directly from the store package. It is sold already washed and dried.

Then the meat is cut into small strips and added to the salad with the prepared vegetables. Everything is poured with sauce - olive oil is mixed with mustard, salt and pepper, at the end squeeze the juice from half a lime or lemon.

Beef with eggplant

Eggplant is a vegetable that can brighten up the taste of any dish. warm salad with beef and vegetables (photos are available in the article) it is not difficult to cook, since the ingredients are quite simple and are in every home.

You need to take one eggplant, bell pepper, one juicy carrot, fresh cilantro, one onion, lemon, green onion, mayonnaise for dressing, but who does not like it, can use vegetable or olive oil. And of course, salt and pepper.

Before frying, it is best to marinate beef using lemon juice and spices. You also need to cook eggplant in advance. In order for this vegetable to give all its bitterness, it must be cut into pieces and poured with cold, slightly salted water and allowed to stand for a while. Then drain the water and fry the pieces in a heated pan.

Separately passerut carrots, cut into strips, with the addition bell pepper and onion, cut into half rings. The meat and vegetables are then mixed together. Add either mayonnaise or vegetable oil. Fall asleep salad before serving finely chopped greens. You can supplement the salad with pine nuts fried in a dry frying pan.

In the article you can choose for yourself a recipe for a warm salad with beef and vegetables with a photo and detailed description cooking. This dish can be prepared at any time of the year using seasonal vegetables and herbs. After reading the description, you can add your favorite vegetables and herbs to the salad, from this taste qualities it will only get better. Bon appetit!

Today for breakfast I decided to cook a warm salad with beef. Using my little knowledge, I came up with a recipe myself, it turned out very tasty. I highly recommend trying it.

To prepare the salad, you will need a small piece of beef tenderloin, eggplant, tomatoes, green beans, red wine, soy sauce, wine vinegar, olive oil, chili, garlic, black pepper and herbs. In season, it is better to take fresh vegetables, I used frozen ones.

Cut the beef into thin strips.

Mix olive oil with soy sauce, dip the pieces of meat into it and leave for 20 minutes.

Cut the eggplants and tomatoes. Heat a little oil in a frying pan, fry the eggplants with green beans, adding a little chili. At the end add tomatoes.

Leave the vegetables to cool and move on to the meat. Heat the pan well, lightly grease with oil and fry the pieces of meat, add the pieces of ginger. Then pour in the wine and wait until it evaporates. Cover the cooked meat with a lid and leave while we prepare the dressing.

For dressing, mix olive oil with wine vinegar, add finely chopped garlic and black pepper.

Put vegetables on a plate, warm meat on top. Drizzle dressing over salad, garnish with herbs.

Before use, the salad can be mixed. Bon appetit!