Warm salad with beef and vegetables

26.01.2019 Country kitchen

Any salad in which at least one ingredient is baked, fried, stewed, boiled and added to other products warm or hot, belongs to the category of warm salads. This can be fried meat, chicken, liver, baked or stewed vegetables, seafood.

Very tasty is a warm salad with beef and vegetables. It can be prepared in different ways. In the summer or for a light evening meal, the salad is prepared with fresh tomatoes, cucumbers and herbs. For a more thorough meal or in the winter, the set of vegetables changes. Typically, the salad includes onions, carrots and sweet peppers, as in this recipe with a photo. These vegetables are sautéed in oil, mixed with roasted beef and spread on a pillow of lettuce leaves or Beijing cabbage.

They serve warm salad as a side dish for rice, potatoes, pasta or as an independent dish.

Ingredients:

young beef or veal - 200 gr;
carrots - 1 pc;
onions - 0.5 heads;
sweet pepper - 1 pc;
Beijing cabbage - 5-6 leaves;
soy sauce - 1 tbsp. l;
vegetable oil - 2-3 tbsp. l;
salt to taste;
black and red pepper (chili or paprika) - 0.5 tsp each.
sesame seeds - 1/3 tsp

How to cook a warm salad with beef and vegetables

To prepare the salad, it is better to take young soft beef or veal that has not been frozen. Before cutting, we cool the meat in the freezer - it will be easier to cut into thin bars. Cut into plates, then cut into strips. Season with soy sauce, spices and salt. Having mixed, we leave to marinate for 10-15 minutes.

We chop the carrots with thin sticks or three through a Korean grater. We cut sweet pepper in wide strips, cut the onion into thin feathers in height.

We rinse the sheets of Beijing cabbage, cut off a white dense base with a wide vein. Shred the leaves with straws.

Heat the oil, spread the beef and fry on medium-high heat quickly from all sides. We take out a slotted spoon on a plate, cover.

In the oil remaining after frying the meat, put the onion. We pass on low heat without frying. Add the carrots, bring to a half-preparedness, leaving it a bit dense inside.

Pour bell pepper into the pan, mix with vegetables. Continue to fry until soft pepper, about three to five minutes. You can only warm the vegetables, not bringing to softness - such a salad and cooks faster, more healthy, and tastes no worse.

Return the beef to the pan. Mix with vegetables, salt, pepper or add spices to your liking. Warm up for two to three minutes.

We shift the Chinese cabbage on a plate, lay the fried beef and vegetables on top of the slide, sprinkle with sesame seeds and immediately serve. You can add granular mustard, soy sauce. Bon Appetit!