Warm beef salad. Warm salad with beef and sweet pepper

Beef salad is one of those dishes that is quite satisfying, tasty and, despite the meat content, for the most part low-calorie. Such salads are perfect even for people suffering from digestive problems. This state of affairs is primarily due to the very useful properties of beef.

Beef meat differs from other types of meat in the presence of a large amount of protein and high-grade iron. Beef also contains zinc, sulfur, phosphorus, calcium and vitamins A, PP and B. Regular consumption of such meat will not only help to significantly improve the functioning of the nervous system, blood-forming organs, but also help improve immunity, improve metabolic processes in the body.

Boiled beef is the basis of many diets. It is this product that will help to significantly improve the figure. Firstly, beef meat is low in calories. Secondly, the protein and iron contained in beef contribute to the formation of muscle mass. In order for beef meat to be tasty and bring maximum benefits, some rules for its preparation should be followed. So, for example, many experienced chefs advise after cooking beef, it should be left for 10-15 minutes. It is not worth continuing to manipulate the product immediately. The meat should “rest” a little so that the juices are evenly distributed.

How to cook beef salad - 15 varieties

Salad with beef and sweet pepper is a real delicacy for lovers of moderately spicy dishes. Depending on taste preferences, you can change the amount of one or another ingredient.

Ingredients:

Beef - 300g.
Chicken egg - 1 pc.
Fresh cucumber - 1 pc.
Vinegar - 1 tbsp. l.
Vegetable oil - 3 tbsp. l.
Grated horseradish root - 1 tsp
Mustard - 1 tsp
Lemon - 1/2 pc.
Sweet pepper - 1 pc.
Celery - 3 stalks
Hard cheese - 100 gr.
Salt and black ground pepper - to taste.
Lettuce leaves - 5 pcs.

Cooking:

Dip the clean meat into boiling water and boil over medium heat until fully cooked. Let the cooked meat cool down, then cut into strips. Wash and cut the cucumber into strips. Place the sliced cucumbers in a small, deep dish and pour vinegar and 1 tbsp. l. vegetable oil. Now the cucumbers should be mixed and put in the refrigerator for 20 minutes. We wash, clean from the core, the stalk and cut the sweet pepper into strips. We clean the horseradish root and rub it on a grater.

Boil the egg, cool and clean. In a cooled egg, separate the protein from the yolk. In a small bowl we combine the yolk, mustard, grated horseradish root, lemon juice, 2 tbsp. l. vegetable oil and mix thoroughly. The gas station is ready.

Wash and cut the celery into small pieces. Cheese cut into strips. In a deep bowl, mix all the prepared ingredients, season with dressing, salt, pepper and put on a dish covered with lettuce.

This dish can be attributed to the type of restaurant. It has an exquisite taste and simply inimitable appearance.

Ingredients:

Beef pulp - 300 gr.
chicken egg - 3 pcs.
Pickled cucumber - 2 pcs.
Onion turnip - 1 pc.
mayonnaise - 4 tbsp. l.
Salt, pepper - to taste

Cooking:

My beef, boil until fully cooked in salted water, cool and cut into oblong cubes. Peel the onion, wash, finely chop and fry until golden brown. Break the eggs and beat well until a homogeneous mass is obtained. Fry pancakes from beaten eggs in a pan. When the pancakes are ready, they should be cooled and cut into strips. My cucumbers and cut into cubes.

In a deep salad bowl, mix all the prepared ingredients, season with mayonnaise, salt and pepper. Salad is ready! It can be served immediately to the table.

Salad with tomatoes and beef may well be the main dish for dinner or brunch. It is quite satisfying, but not heavy on the stomach.

Ingredients:

Beef - 300 gr.
Pickled cucumber - 2 pcs.
Potatoes - 3 pcs.
Tomato - 1 pc.
Hard cheese - 100 gr.
Sour cream, salt - to taste

Cooking:

Boil the beef until fully cooked. Let it cool down and cut into strips. My pickled cucumbers and cut into small strips. My tomato, cut out the place of the stalk and cut into cubes.

For such a salad, it is very important to use a hard tomato. It may even be slightly underripe.

We rub the cheese on a large grater. Boil potatoes, cool, peel and rub on a coarse grater.

We mix the prepared products, season with sour cream and salt to taste.

"Carrot" is a real find for housewives who do not want to bother in the kitchen. This dish is very easy and quick to prepare. The main thing is to have prepared pre-boiled beef.

Ingredients:

Fresh carrots - 500 gr.
Onion turnip - 1 pc.
Beef - 400 gr.
Vegetable oil - 4 tbsp. l.
Mayonnaise - 100 gr.
Salt, spices - to taste

Cooking:

My beef, dry and cut into medium-sized cubes. Next, fry the meat in a preheated pan for several minutes and remove from heat.

To prevent the salad from being too greasy, the fried meat can be blotted with a paper towel.

We clean the onion, wash it, cut into half rings and fry until golden brown. We clean the carrots, wash them and grate them.

We combine all the ingredients, salt, add spices and mayonnaise and mix everything thoroughly. Before serving, the salad can be decorated with greens.

Such a salad is a real storehouse of vitamins and useful trace elements. It is especially useful to eat it in winter and early spring, when the human body is in dire need of support.

Ingredients:

Bulgarian pepper - 50 gr.
Beef - 130 gr.
Champignons - 30 gr.
Carrots - 50 gr.
Parsley - 10 gr.
Mayonnaise - 40 gr.
Salt, ground black pepper - to taste

Cooking:

Wash the pepper, remove the seeds and stalk and cut into strips.

To make the salad look brighter, you can take peppers of different colors. For example, 1/2 red pepper and 1/2 yellow.

My beef meat, boil until tender, cool and cut into strips. We clean the mushrooms, boil and cut into slices of medium size. My carrots, boil, peel and cut into strips. Wash parsley, dry and finely chop.

Now the ingredients should be mixed, salt, pepper and season with mayonnaise. One serving of salad with beef and champignons is ready!

Thai salad will become a favorite dish for lovers of the exotic and everything unusual. On the one hand, it is very simple, but at the same time it cannot be called a dish familiar to our person.

Ingredients:

Beef - 200g.
Onion - 1 pc.
Carrot - 1 pc.
Sweet pepper - 1/2 pc.
Lemon juice - 1 tbsp. l.
Ginger - 1 tsp
Soy sauce - 1 tsp
Garlic - 2 cloves
Vegetable oil - 3 tbsp. l.
Salt, black pepper, chili - to taste
Green onion - 4 feathers
Spinach leaves - 1 bunch

Cooking:

We thoroughly wash the beef, cut it into plates and beat it with a special hammer. Cut the beaten meat into strips, pour over lemon juice and soy sauce, pepper and add ground chili. Now mix everything and leave for 15 minutes to marinate the meat. Fry the prepared meat for several minutes in a well-heated pan.

Onions and carrots are cleaned, washed and cut. Carrots - straws, and onions - half rings. Vegetables should also be fried. When the onions and carrots begin to fry slightly, add clean chopped peppers to them. After a few minutes, add clean and chopped green onion feathers to the same place. We mix everything.

The last step in preparing the salad is the combination of vegetables and meat. The meat should be poured into a pan with hot vegetables, mix and sprinkle with grated ginger and garlic on top. Salad warms up for several minutes in a pan.

This Thai dish is served on a pillow of spinach while still warm.

This dish will be a real discovery for many people, because most of us can’t even imagine how a salad can be warm! But it is possible.

Ingredients:

Beef - 300g.
Bulgarian pepper - 1 pc.
Fresh tomato - 1 pc.
Fresh cucumber - 1 pc.
Onion - 1/3 pc.
Soy sauce - 2 tbsp. l.
Olive oil - 4 tbsp. l.
Apple cider vinegar - 1 tsp
Salt - to taste.

Cooking:

Wash the meat, cut into medium-sized rectangles and fry in a pan. When the meat begins to stick, add clean and chopped bell pepper to it. Now pepper with meat should be fried until fully cooked.

My tomato and cucumber and cut into medium-sized slices. We clean, wash and cut the onion into half rings. Combine tomato, cucumber and onion and mix. Add meat and pepper to them and mix everything again. Now dress the salad with soy sauce, vinegar and olive oil.

The salad should be served immediately after preparation, while still warm.

This dish got its name for a reason. First, it is as simple as possible to prepare it. Secondly, it has a very refined taste. Thirdly, it can be quite classified as dietary.

Ingredients:

Beijing cabbage - 1 head
Beef - 200 gr.
Peeled seeds - 20 gr.
Olive oil, salt - to taste

Cooking:

Wash beef and boil until tender. Cut the cooked meat into medium-sized cubes.

Wash Chinese cabbage and cut into squares.

To make the salad look more interesting, you can not cut the cabbage, but tear it.

Mix cabbage and beef, add peeled seeds, salt and olive oil. Mix everything thoroughly. Diet salad is ready to eat!

Salad "Prague" is a well-known and beloved dish by many. There are several variations of this recipe. One of the most delicious and simple is described below.

Ingredients:

Beef - 480 gr.
Apple - 1 pc.
Bulgarian pepper - 2 pcs.
Pickled cucumber - 3 pcs.
Onion - 1 pc.
Mayonnaise, salt, ground black pepper - to taste

Cooking:

Boil the beef until fully cooked and let it cool. Next, cut the beef into strips. My apple, bell pepper and cucumbers. In an apple with pepper, remove the stalk and core. Now these ingredients should be cut into strips.

Peel the onion, wash and cut into small cubes. Now we combine all the ingredients in a deep container, mix, salt, pepper and season with mayonnaise.

Salad with rice and meat is a very delicate and beautiful salad. Rice and corn add some piquancy to its taste, and pickles give it a slight spiciness.

Ingredients:

Rice - 50g.
Beef - 150 gr.
Pickled cucumber - 1 pc.
Pickled corn - 2 tbsp. l.
Dill - 1 bunch
Vegetable oil - 3 tbsp. l.
Salt, ground black pepper - to taste.

Cooking:

Boil the rice, wash it well and let it cool. Wash, boil, cool and cut into medium-sized rectangles. My pickled cucumber and cut into strips. Wash dill, dry and finely chop.

In a deep salad bowl we combine rice, beef, cucumber, corn and dill. Salt, pepper, season with oil and mix everything.

The main difference between Meat salad and other salads with beef is a relatively small amount of ingredients. However, despite this, all the components of the dish are ideally suited to each other, which creates an indescribable taste palette.

Ingredients:

Hard cheese - 200 gr.
Eggs - 4 pcs.
Beef - 500 gr.
Mayonnaise - 200 gr.
purple onion - to taste
Salt - 3 tsp
Vinegar - 2 tbsp. l.

Cooking:

Boil the beef until fully cooked.

Cook meat with onions and spices. So it will be more aromatic and will have a pleasant aftertaste.

Boil, cool and clean the eggs. We clean the onion, wash it, cut it into half rings and pour it with a mixture of 2 tbsp. l. water and 2 tbsp. l. vinegar. Now the onion should be left for 20 minutes to marinate.

We disassemble the cooled meat into fibers. Three eggs on a medium grater. Three cheese on a large grater. Now let's start shaping the salad.

The first layer is pickled onions;
The second layer is mayonnaise;
The third layer is beef (this layer should be lightly salted);
The fourth layer is mayonnaise;
The fifth layer is an egg and cheese.

The finished salad should be left for a while in the refrigerator so that it is well soaked, and only then served.

This dish can be found on the menu of many Italian restaurants. But why pay more when you can cook a real restaurant dinner in your own kitchen.

Ingredients:

Beef - 300 gr.
Chicken fillet - 100g.
Boiled pasta - 200 gr.
Tomatoes - 2 pcs.
Mayonnaise - 200 gr.
Greens - to taste

Cooking:

Boil beef and chicken fillet in salted water. Then the meat should be cooled and cut into strips. Boil, rinse well and drain the pasta.

For this salad, it is best to take pasta from durum wheat.

My tomatoes and cut into slices.

We mix all the ingredients in a salad bowl, season with mayonnaise and mix. Put the finished salad on a small plate and decorate with herbs.

New Year's potato salad with beef is a great solution not only for the New Year, but also for any holiday table. It looks very elegant and bright, and amazing taste will bring only positive emotions.

Ingredients:

Borodino bread - 3 slices
Quail eggs - 6 pcs.
Beef - 150 gr.
Potatoes - 3 pcs.
Cherry tomatoes - 100g.
Pickled gherkins - 80g.
Red onion - 1 pc.
cilantro, salt, ground black pepper and olive oil - to taste

Cooking:

We cut off the crust of Borodino bread and cut the flesh into large rectangles. In a slightly heated frying pan, fry the bread for several minutes, without adding oil to the pan. Boil, cool and clean quail eggs. My beef meat and boil until fully cooked in salted water. At the same time, put 3 washed potatoes to boil.

When the meat and potatoes are ready, they should be cooled.

When all the ingredients are prepared, we start cutting. My tomatoes and cut into two parts. Wash the gherkins and cut them in half lengthwise. We also cut the peeled eggs into two parts. Boiled potatoes can not be peeled, but simply cut into medium-sized cubes. Cut the beef into thin slices. We clean the onion, wash and cut into strips. Wash and dry cilantro.

Now, in a deep bowl, mix potatoes, beef, onions, tomatoes, eggs, cucumbers and cilantro. Mix everything thoroughly, salt, pepper and season with olive oil. Mix everything thoroughly and decorate with crackers.

Salad "Prince" is a festive dish that is perfect as an appetizer for both light and strong drinks.

Ingredients:

Beef - 500 gr.
Garlic - 3 cloves
Walnut kernels - 1 cup
Hard cheese - 150 gr.
Pickled cucumbers - 6 pcs.
Chicken eggs - 6 pcs.
Mayonnaise - 200 gr.

Cooking:

Boil the beef in salted water until fully cooked, cool and disassemble into fibers. My cucumbers and rub on a coarse grater. Clean, wash and mince the garlic. Mix cucumbers thoroughly with garlic.

Boil the eggs, cool, peel and rub on a coarse grater. Cheese is also three on a coarse grater.

Grind the walnut.

Now let's start shaping the salad. All ingredients should be laid out in layers in the following sequence:

The first layer is beef;
The second layer is eggs;
The third layer is cucumber;
The fourth layer is cheese;
The fifth layer is nuts.

We coat each layer, except for the last one, with mayonnaise. We send the finished salad to the refrigerator for a couple of hours.

This dish is a great way to saturate your body with all the necessary trace elements and vitamins. It is very tasty and filling.

Ingredients:

Beef - 400 gr.
Beets - 400 gr.
Potatoes - 400 gr.
Carrots in Korean - 300 gr.
Apple - 1 pc.
Mayonnaise - 250 gr.

Cooking:

My potatoes and beets, boil until tender, peel and grate. Boil beef in salted water, cool and cut into strips. Wash, clean and grate an apple on a coarse grater.

Such a salad is laid out in layers, so to make it look as impressive as possible, it should be formed in a transparent bowl.

So, the layers of salad with beef and Korean carrots are laid out in the following sequence:

The first layer is beef;
The second layer is an apple;
The third layer is mayonnaise;
The fourth layer is potatoes;
The fifth layer is mayonnaise;
The sixth layer is beets;
The fifth layer is Korean carrots;
The sixth layer is mayonnaise.

Before serving, the salad should be kept in the refrigerator for several hours. Then it will be very soft and gentle.

Many nutritionists advise to adhere to an important rule of nutrition - eat meat only with vegetables. This is good for the stomach, and the use of such dietary meat will be a pleasant change to weight loss recipes. 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 the article, we will consider several interesting recipes for preparing a 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. Beijing cabbage and bell pepper are cut into thin strips. Fresh cucumbers are cut into slices. 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 do not like 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 simply buy ready-made light ketchup or tomato sauce, or you can make it yourself by stewing peeled tomatoes 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;
a few 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 in the article) is easy to prepare, as 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 whoever 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 let stand for a while. Then drain the water and fry the pieces in a heated pan.

Separately, sauté carrots, cut into strips, with the addition of bell peppers and onions, 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 a detailed description of the preparation. 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, this will only improve its taste. Enjoy your meal!

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 the best ways to enjoy is to indulge a little with a salad filled with fresh, crunchy 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 browned, 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 the mushroom sauce over the 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 prepare the sauce, place all the necessary ingredients in 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 tasty onions top this simple spinach salad.

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 hot chili pepper - 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 brown sugar in 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 list of ingredients 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 large platter with half the raw vegetables and some sauteed 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 the sauce, and sprinkle with the 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 beef in a small baking dish, cover, oven or microwave. 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 instant beef, crunchy veggies and a nutritious spinach blend 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, peppers, and asparagus, then transfer to the hot skillet. 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. Drizzle with a little rapeseed oil, place 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 a light, delicious lunch. 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 beef salad is a great spring dish.

Ingredients:

Potato - 500 g
Sunflower oil - 1 tablespoon
Sauce and sweet chili sauce - 3 tbsp.
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 dish, combine half the sunflower oil, soy and sweet chili sauces, honey, and half the 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, this salad is a complete dinner or lunch dish.

Ingredients:

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

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.

The refined taste, which will give an impeccable combination of marbled beef and juicy baked vegetables, will be appreciated not only by gourmets. The dish, close to the masterpieces of Mediterranean cuisine, is also perfect for diet food: 100 g of the finished product contains ∼181 kcal, 12 g of protein, 10 g of fat and 8 g of 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:

We rub the meat with a whole piece 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 effect of smoking and give the meat incredibly fragrant notes of taste. Grill the steak for 5 minutes, turning several times.
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.
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.
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.
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.
Cut the beef into thin slices. Lightly flavor the meat and tomatoes with balsamic vinegar, shake well.
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 a light meal option 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:

We place the meat for 10 minutes in the 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.
Cut the cherry in halves.
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 piquant taste, which will brighten up an everyday dinner or become a gastronomic highlight of the festive menu, is prepared 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:

Cut the eggplant into strips, let stand for 10-15 minutes, drain the resulting liquid.
We also cut the pepper into strips, three carrots on a “Korean” grater.
Grind the garlic, finely chop the parsley, mix them with all the other ingredients for dressing. Let's brew a little.
We prepare the meat by analogy with the previous recipe. Fry quickly in a hot pan with a drop of oil.
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 of juicy meat, vegetables and numerous spices is 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:

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.
We tear the leaves of Beijing cabbage with our hands in a deep salad bowl, in which the finished dish will be served.
Cut into strips cucumbers, bell peppers, chili.
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.
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).
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:

We mix the ingredients for the marinade, pour over the meat, send it to the cold for 1 hour.
We cut the pepper into medium cubes, the cucumber into longitudinal strips, the celery into thin slices. Finely chop the cilantro.
We bake the pickled meat on foil for 20-30 minutes at 220 degrees.
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. A spectacular, simple and incredibly healthy dish for supporters of healthy food.

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:

We cut the meat into strips, marinate in soy sauce. We vary the time, starting from 10 minutes.
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).
Separately fry the beef along with the sauce, you can even lightly stew it under the lid to get a softer meat structure.
For the sauce, mix all 4 ingredients.
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:

Lightly beat the ingredients for the dressing with a blender, give it time to brew.
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.
In the same pan, quickly fry the chopped onion. Separately, fry the mushrooms sliced \u200b\u200bin plates with the addition of salt and pepper.
Put meat "straws", champignons, onions on lettuce leaves, pour dressing. Buon appetito!

The special taste and aroma of properly cooked beef change the salad beyond recognition. It is not uncommon for older generations to write down recipes in cookbooks that their children and grandchildren read. The most popular types of warm salad with beef pieces are quite possible to cook at home.

Easy step by step recipe

Ingredients	Quantity
beef -	400 grams
bell pepper -	1 piece
zucchini -	0.5 pieces
carrot -	1 piece
vegetable oil -	for roasting
broccoli (frozen product) -	0.5 packs
salt, Provence herbs -	pinch
linseed or olive oil -	4 tablespoons
sesame -	2 tablespoons
Cooking time: 15 minutes	Calories per 100 grams: 200 kcal

There are many simple and uncomplicated ways to concoct a salad mix. It may well replace the second dish in terms of its satiety and processing of ingredients. The hostesses include vegetables and oils rich in vitamins and useful minerals in the composition of such a dish. Fresh or roasted vegetables are a great addition to a salad mix.

How to cook a warm salad with beef and vegetables? First, let's deal with meat. It will be easier if the piece is immediately cut into small thin strips half a centimeter wide. To obtain soft beef, experienced chefs marinate the meat in Provence herbs and salt and leave for a few minutes.

While the meat is soaked in the mixture, cut the zucchini into small cubes or strips, saute in olive oil with peppers, carrots and broccoli. Pepper also cut into thin strips. Carrots - in circles. Stir occasionally until golden brown. Lightly salt after frying.

The beef is now ready to be sautéed. Add a few drops of refined oil to the pan, quickly fry the meat over high heat. It is important not to overcook the beef pieces, otherwise the fibers will become stiff.

Now you can start mixing the ingredients and dressing. To do this, put meat, vegetables in a dish, season with olive oil and sesame seeds, mix. You can serve with crackers, sauces, side dishes (for example, rice, boiled potatoes).

Thai warm beef salad

The warm snack is popular among fans of Thai cuisine, which is characterized by a combination of spicy and sweet and sour tastes, cooking method and spices. For this, the following ingredients are used:

beef pieces for kharcho - 300 grams;
garlic - 3 cloves;
ginger - 20-30 grams;
soy sauce - 4 tablespoons;
lime - 0.5 pieces;
iceberg lettuce - 60 grams;
sesame - 2 tablespoons.

In time, the preparation of the salad will not take more than fifteen minutes. The calorie content of a dish per 100 grams will be 250 Kcal.

Thai dishes are mainly prepared in a special container - a wok. The cooking technique is different in that the ingredients are quickly amenable to heat treatment.

To begin with, a wok is heated over medium heat, to which soy sauce is immediately added. Sauté garlic and ginger quickly. Squeeze lime juice, add pre-cut pieces of beef.

When the meat is covered with a caramel-colored crust, put the mixture on a plate, sprinkle with sesame seeds.

Tear iceberg lettuce into pieces about 3 by 4 centimeters, mix with meat, ginger and garlic.

Recipe with beef and eggplant

A warm mix does not have to be made up of dozens of ingredients. It often turns out that the simpler the dish is made, the faster it is digested. Beef and Eggplant Salad Ingredients:

beef - 300 grams;
eggplant - 1 piece;
green beans - 100 grams;
salt - 2 pinches;
olive oil - to taste;
oregano - to taste.

The cooking time will take 15-20 minutes. The calorie content of a dish per 100 grams will be 300-350 Kcal.

Since the eggplant has a tough skin, it is better to bake it. To do this, heat the oven and bake the eggplant until the skin separates freely from the pulp (pierce with a toothpick to check). Carefully remove the skin, cut the flesh into strips or cubes.

Fry the beef, marinating it in advance with olive oil and salt and oregano. Add fresh or frozen green beans to beef, stir. Drizzle salad mixture with oil.

Variant with bell pepper

With the advent of spring, you want to have fresh vegetables in your diet to create original salads and dishes. Bell peppers are a great addition to beef. Fresh, roasted, roasted bell peppers are good in any cooked way. List of ingredients for warm salad:

beef slices - 200 grams;
Bulgarian sweet pepper - 1 piece;
iceberg lettuce - 60 grams;
cucumber - 1 piece.

The cooking time will take 10 minutes. The calorie content of a dish per 100 grams will be 170 Kcal.

The salad is made quite quickly: cut pepper, cucumber into thin strips. Fry beef pieces in olive oil with Italian herbs and salt. Add a few chopped lettuce leaves to the dish, mix thoroughly.

Warm meat salad with arugula

In warm salads, fresh herbs are finely chopped: parsley, dill, lettuce, arugula. This mixture is easy, fast absorption by the body. Do not forget that the leaves of arugula can be bitter, so add it to the salad with caution.

Sour-milk products “muffle” pronounced bitterness, so sour cream will be listed as a dressing among the ingredients of a warm mixture. Ingredients:

arugula - half the package;
tomato - 2 pieces;
beef - 200 grams;
olive oil, a mixture of Italian spices and salt - to taste;
sour cream 15% - 3 tablespoons;
radish - 4 pieces.

The cooking time will take 10 minutes. The calorie content of a dish per 100 grams will be 145 Kcal.

Fry the beef until golden brown in olive oil with Italian herbs and salt. Add washed arugula, sliced tomatoes to a salad dish. Cut the radish into thin circles, season the salad with sour cream, mix thoroughly.

In order to make it more convenient to cut the beef tenderloin into pieces, you must first put it in the freezer. Thus, the meat will be firmer, the knife will not slip off, even if cut against the grain;
You can fill the salad with various types of oils: linseed, pumpkin, mustard, olive, grape seed;
To keep the beef soft after frying, it is necessary to marinate it before heat treatment (olive oil + spices). Garlic and rosemary, oregano and marjoram are wonderfully combined;
In order for the arugula not to give off bitterness, it is necessary to use sour cream as a dressing;
A wok at home is a useful thing. In it, you can quickly fry foods without disturbing the texture, mix flavors. With a wok, you can create salad mixes with author's recipes;
Warm salad mixes are best eaten immediately after serving. The oil in a chilled beef salad will drain to the bottom, the lettuce will become oily, the beef will become tough;
Warm salads with beef are often served with crackers baked for three to four minutes in the oven in olive oil with the addition of finely chopped garlic and dill.

Enjoy your meal!