Salad with boiled beef and bell pepper and cucumber: recipe

Salad with boiled beef and bell pepper and cucumber: recipe

A hearty and appetizing salad with boiled beef, bell pepper and cucumber will appeal most to the stronger sex. The perfect combination of vegetables and meat will probably suit their taste.

Ingredients

• beef – 400 g;
• bell pepper – 100 g;
• cucumbers – 200 g;
• onions – 100 g;
• garlic – 2 cloves;
• coriander – 1 tsp;
• soy sauce – 4 tbsp;
• olive oil – 4 tbsp;
• lemon juice – 1/2 tsp;
• reddish hot pepper – 1 tsp;
• cilantro, parsley, dill - 3 bunches.

Recipe for making a dish at home

If you cook buckwheat or pasta with this dish, you will get a real dinner. The suggested quantity of goods is designed for 3 servings. The preparation time will be 30 minutes, but for this you need to boil the meat the night before and leave it in the refrigerator.

1. Boil the meat, cool and cut into narrow strips; do the same with the cucumbers.
2. Then sprinkle the vegetables with salt and give them time to release their juice.
3. Chop the onion and pepper into half rings.
4. Let's make the dressing - to do this, take a small but deep plate, squeeze garlic, spices, lemon juice into it and mix thoroughly. Instead of salt we use soy sauce.
5. Lightly fry the onion in olive oil, add meat and vegetables to it. If a lot of water has formed in the cucumbers, then it needs to be drained.
6. Add the resulting mixture to the sauce and stir.
7. When serving, sprinkle with finely chopped herbs.

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Helpful Tips:

The salad has a fairly representative appearance, so it will amuse not only in everyday life, but will also become a decoration for a festive table. A good option for those who are struggling with excess weight - the dish contains very few calories. You can change the taste of the salad by adding dried Provençal herbs to it or grating hard cheese, such as Parmesan, on top. Also, do not replace olive oil with vegetable oil.

Salad with beef and bell pepper. 7 delicious and healthy options for light salads

When you really want to eat right, maintain a balance of proteins, fats and carbohydrates, eat enough fiber and provide your body with the necessary vitamins and nutritional substances, the most difficult thing is not to lose satisfaction from the taste of food in the process. But I understand the method of preparing a completely balanced dish of meat and vegetables, and it will be a tasty and immediately ordinary salad with beef and sweet bell pepper. An ideal option for maintaining your figure and proper digestion.

Beef in this case is good and lean meat, and sweet peppers are rich in vitamins and healthy fiber. Other ingredients will play their own notes in a symphony of taste and healthfulness.

In addition to proper nutrition, this salad is perfect if you want to vary the daily table and even to decorate a special occasion. After all, it often happens that the usual set of salads on the festive table becomes terribly boring and we set out in search of the newest, unknown and always tasty.

Regular beef and bell pepper salad

Quite often, the most ordinary combinations of goods turn out to be the most delicious. In this case, the most common combination of meat and vegetable is the basis of this salad. If you use peppers of the brightest colors for a salad, for example reddish and orange, it will turn out not only tasty, but also beautiful. The main thing is that the vegetable is fresh and juicy.

Useful:

• beef - 400 gr;
• bell pepper - 2 pcs;
• onions - 1 piece;
• mayonnaise for dressing;
• salt to taste.

Manufacturing:

For this salad, you need to boil a piece of beef in advance. Choose low-fat and without veins, cut off the lashes. Cook over low heat until soft, add a little salt while cooking.

Cool the finished meat, then cut into strips.

Wash the bell pepper thoroughly and remove the internal seeds. Cut into narrow strips along the fruit.

Peel the onion and cut into strips. If it is very bitter and hot, then place the chopped onion in a plate and pour boiling water from the kettle for 2 minutes. Then drain the water and cool. The onion will lose its pungency.

Mix meat, bell pepper and onion in a salad bowl. Season with mayonnaise. You can replace mayonnaise with vegetable oil, for example olive oil. Add salt to taste if necessary.

Garnish with fresh purple basil leaves and serve this delicious salad.

Hearty salad with beef, beans and sweet peppers

To create the most satisfying beef and bell pepper salad, you can add several nutritious items. For example, reddish beans and cheese can be such products. You can take canned beans, or you can boil them yourself, but this will have to be done in advance, because the beans need to be soaked and boiled, and then cooled.

Useful:

• boiled beef - 300 g;
• sweet pepper - 2 pcs;
• tomato - 1 large;
• red beans - 200 g;
• hard cheese - 150 g;
• green onions optional;
• mayonnaise or vegetable oil for dressing.

Manufacturing:

Cook a piece of meat ahead of time. Cool it and cut it into cubes. It is best to cut it this way: first into thin slices across the fiber, and then each slice into cubes.

Boil the reddish beans if you are using dry ones, or open the can if using canned ones. Canned beans are stored in a special broth, which must be drained. It is also very useful to wash the beans with drinking water so that they do not remain slimy.

Remove seeds and stems from sweet peppers that have been previously washed. Then cut it into cubes of approximately the same size. like meat. Uniformly chopped lettuce looks neater.

It is best to choose a tomato for salad that is fleshy, with more pulp and less seeds and juice. Cut the tomato into cubes.

The cheese needs to be grated. You can use both large and small. If desired, the cheese can also be cut into cubes.

Chop the green onion arrows.

Place all cooked ingredients in a large bowl and stir.

If you plan to serve the salad right away, then season it with mayonnaise or vegetable oil, salt and pepper to taste. If serving takes place a little later, there is no need to season and salt so that the vegetables do not release excess juice. Leave it in the refrigerator and season just before serving.

Bon appetit! This salad can even change a real lunch or dinner.

Prepare a light salad with beef, bell pepper and arugula

It would seem like such an ordinary salad, but how many varieties can you come up with? To make this option, we will not boil the meat, we will fry it, having previously marinated it. And we will bake the bell pepper in the oven. The meat is balanced by the freshest, crispest and most delicious arugula salad.

Useful:

• beef (sliced ​​or steaks) - 300 g;
• reddish bell pepper - 3-4 pcs;
• tomatoes - 2 pcs;
• arugula - 125 gr;
• juice of half a lemon;
• olive oil - 50 ml;
• mustard - 1.5 tablespoons;
• honey - 1 teaspoon;
• dried garlic;
• salt and pepper.

Manufacturing:

You can boil beef for salad, but it will be much tastier if you marinate and fry it. The choice is yours.

In order to fry deliciously, first marinate the meat. Cut into small flat pieces of meat, like steaks. Place in a deep plate, add 2 tablespoons of olive oil and 1 tablespoon of mustard. Add salt and pepper to taste and stir so that any piece is moderately coated with marinade.

Cover the container with film and leave to marinate for half an hour.

At this time, preheat the oven to 150 degrees. Place a sheet of foil or baking paper on a baking sheet. Place the washed peppers completely on a baking sheet and bake in the oven for half an hour. After that, take it out and cool.

It's time to fry the marinated meat. Heat the frying pan, lay out the pieces of meat to fry. Fry on both sides until slightly crusty. Check readiness by piercing. If the juice from the meat is no longer reddish but clear, remove it to a sheet of foil. Wrap the meat in foil while chopping the vegetables, it will be completely cooked through.

Wash and dry the arugula.

Cut the tomatoes into thin slices. Ready and cooled bell peppers need to be peeled from seeds and outer skin, which has become very dense. cut the peeled peppers into strips.

Unwrap the meat and cut into narrow strips.

Now mix all the ingredients in a salad bowl and start making the dressing. To do this, mix lemon juice, a teaspoon of mustard, a tablespoon of olive oil and a pinch of dried garlic.

Season the resulting salad with the resulting sauce and serve.

Salad recipe with bell peppers, pickled cucumbers and beef

We continue to add additional ingredients to the beef and pepper salad. It's time to add pickled cucumbers. The salad will become more spicy and special thanks to the taste of cucumbers. This salad can be seasoned with various sauces, vegetable oil or lemon juice.

Useful:

• boiled beef - 500 g;
• sweet pepper - 2 pcs;
• tomatoes - 2 pcs;
• pickled cucumbers - 3 pcs;
• reddish onion - 1 piece;
• garlic - 1 clove;
• vegetable oil - 3 tablespoons;
• vinegar 9% or lemon juice - 1 teaspoon;
• salt and pepper to taste.

Manufacturing:

Boil the beef until tender in salted water. Cool and cut into strips across the grain.

Bell peppers, preferably of various colors, remove seeds and cut into strips.

Cut the onion into thin feathers.

Cut the pickled cucumbers into strips or small cubes. You can also eat pickled cucumbers, but the taste will not be enough for the rest.

Cut the tomatoes into thin slices or strips. Stir in all the chopped ingredients.

Let's prepare the sauce. Squeeze a clove of garlic into a small cup, add vegetable oil, then vinegar or lemon juice. The final ingredient is your choice depending on your taste preferences.

Three very tasty salad options with beef and bell pepper - video recipe

I present to you three more options for beef salad, which are very easy to prepare.

Beef salad with bell pepper and cucumber

Now, I propose to immerse yourself in the world of Thai cuisine - prepare a very tasty and unusual beef salad with bell pepper and cucumber. All the ingredients for this dish magically mix with each other, because the freshest vegetables are the perfect complement to the tender meat. In fact, the salad consists of only 4 regular ingredients, but all the flavor lies in the amazing meat dressing. Thanks to it, a simply magical, rich snack comes out, with a pleasant, special note.

I think my step-by-step recipe will help you prepare an amazing meat snack!

Ingredients:

• boiled beef – 200 g;
• fresh cucumber – 1 pc.;
• bell pepper – ½ piece;
• onion – ½ pc.

For refueling:

• garlic – 1-2 cloves;
• olive oil – 2-3 tbsp. l.;
• soy sauce – 2-3 tbsp. l.;
• salt – ½ tsp;
• reddish pepper (hot) – ½ tsp;
• coriander (ground) – ½ tsp;
• lemon juice – 2 tbsp. l.;
• sesame seeds - for decoration.

Manufacturing method

In order to prepare such a salad in just 15 minutes, you must first boil a piece of beef in salted water (depending on the size of the chosen piece, cook for 1-2 hours, adding salt to the water). Then, cool the beef and chop finely.

Rinse the freshest cucumber. Cut it into small strips.

Wash the bell pepper, remove the seeds and also chop into narrow strips.

Peel the onions. Cut half an onion into half rings.

Mix meat and vegetables together in a deep bowl.

Now, you need to create the main component for the snack - a special dressing. To do this, pour a portion of olive oil and soy sauce into a plate. Add lemon juice and all the necessary spices according to the list. Squeeze a few cloves of garlic. Carefully mix the resulting dressing and leave for 5 minutes so that it infuses slightly.

Just before serving the appetizer, pour the special sauce over the salad and garnish with sesame seeds.

It turned out to be an indescribably tasty and satisfying treat for any feast!

10 brightest salads with bell peppers that you will literally love

You can expect light and satisfying dishes with chicken, beef, cheese, beans and chickpeas.

1. Salad with bell peppers, avocado and cherry tomatoes

Ingredients

• 1 bell pepper;
• 1 avocado;
• 7–8 cherry tomatoes;
• 3 stalks of green onions;
• 4–5 sprigs of parsley or cilantro;
• 1 small lemon;
• salt - to taste;
• black pepper - to taste.

Manufacturing

Cut the bell pepper and avocado pulp into small cubes, and cherry tomatoes into halves. Chop green onions and parsley. Squeeze the juice out of the lemon.

Place bell peppers, avocado, tomatoes, onions and herbs in one bowl. Salt, pepper and season with lemon juice. Stir.

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2. Salad with baked bell peppers, feta, olives and pine nuts

Ingredients

• 1 clove of garlic;
• 3–5 sprigs of basil;
• 4 bell peppers;
• 2 tablespoons olive oil;
• 2 teaspoons reddish wine vinegar;
• ½ teaspoon dried oregano;
• ¾ teaspoon salt;
• 1 pinch of ground black pepper;
• 1 teaspoon sugar;
• 3 tablespoons of pine nuts;
• 60 g feta cheese;
• 10–12 pitted olives.

Manufacturing

Pass the garlic through a press or chop it with a knife. Chop the basil.

Remove the seeds from the bell peppers and cut the vegetables in half lengthwise. Place on a baking sheet lined with foil and bake for 5-10 minutes at 180°C. Transfer to a bowl, cover with cling film. When the peppers become slightly warm, remove their skins and then cut into medium pieces. Place in a bowl, add olive oil, vinegar, garlic, ⅔ basil, oregano, salt, black pepper and sugar. Leave in the refrigerator for a couple of hours.

Heat a frying pan over medium heat. Fry the pine nuts for 3-4 minutes, stirring constantly. Cool.

Crumble the cheese. Drain the liquid from the olives. Add to the pepper along with the nuts. Stir and sprinkle with remaining basil.

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• 10 cool salads with cheese

3. Salad with bell peppers and chickpeas

Ingredients

• 3 bell peppers;
• 1 small cucumber;
• 3 cloves of garlic;
• 1 can of canned chickpeas (425 ml);
• 1 small bunch of parsley;
• 75 g raisins;
• 2 tablespoons white wine vinegar;
• 1 tablespoon lemon juice;
• salt - to taste;
• black pepper - to taste;
• 1 teaspoon smoked paprika;
• 4 tablespoons tahini.

Manufacturing

Cut bell peppers and cucumber into small cubes. Pass the garlic through a press or chop it with a knife. Drain the chickpeas. Chop the parsley.

Place vegetables, herbs, chickpeas and raisins in a bowl. Pour in wine vinegar and lemon juice, salt and pepper, add paprika and tahini. Stir well.

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4. Salad with bell peppers, beef and cucumbers

Ingredients

• 300 g beef;
• 5–6 tablespoons of vegetable oil;
• 3–4 cucumbers;
• 1 teaspoon salt;
• 1 bell pepper;
• 1 onion;
• 2–3 cloves of garlic;
• black pepper - to taste;
• 1 teaspoon sugar;
• 1 teaspoon coriander;
• 3 tablespoons soy sauce;
• 1-2 teaspoons vinegar 9%.

Manufacturing

Boil the beef until done, about an hour. Cool and cut into strips.

Heat oil in a frying pan over medium heat. Brown the meat in 3-5 minutes. Cool.

Cut the cucumbers into medium oblong pieces. Add salt, stir and leave for about 15 minutes at room temperature. Then drain the juice that has separated. Cut the bell pepper into strips and the onion into half rings. Pass the garlic through a press.

Place fried meat with butter, cucumbers, bell peppers and onions in a salad bowl. Pepper, add sugar, coriander and garlic. Season with soy sauce and vinegar. Leave in the refrigerator for 20-30 minutes before serving.

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• 10 hearty and tasty salads with beef

5. Salad with bell peppers, beans and cucumbers

Ingredients

• 1 can of canned beans (150–200 g);
• 1 bell pepper;
• 1 small cucumber;
• 1 bunch of cilantro;
• 1 clove of garlic;
• salt - to taste;
• black pepper - to taste;
• mayonnaise - to taste.

Manufacturing

Drain the liquid from the beans, wash them and place in a colander to drain all the water.

Cut the bell pepper and cucumber into small cubes. Chop the cilantro. Pass the garlic through a press. Mix everything with beans. Salt, pepper and season with mayonnaise.

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• 10 delicious salads with beans that you’ll want to cook again and again

6. Salad with bell peppers, eggs and green onions

Ingredients

• 2 testicles;
• ½ large bell pepper;
• 3-4 stalks of green onions;
• 2–3 sprigs of parsley;
• 1 tablespoon of yogurt;
• 1 tablespoon olive oil;
• ⅓ teaspoon mustard;
• ½ teaspoon ground black pepper or pepper consistency;
• 1 pinch of nutmeg.

Manufacturing

Hard boil the eggs for 10 minutes. Cut the bell pepper into small pieces. Chop the cooled eggs the same way or grate them on a large grater. Chop the onion and parsley.

Combine yogurt with butter, mustard, black pepper and nutmeg.

Mix eggs with vegetables and herbs. Season with sauce.

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7. Salad with bell peppers, chicken and carrots

Ingredients

• 300 g chicken breast fillet;
• 1 onion;
• 2 bell peppers;
• 200 g Korean carrots;
• salt - to taste;
• pepper - to taste;
• 2-3 tablespoons of mayonnaise.

Manufacturing

Boil the chicken until done. Cool and cut into small pieces.

Chop the onion, pour boiling water over it and leave for 4-5 minutes. Then drain the liquid.

Cut the bell pepper into strips. Mix with chicken, onions and Korean carrots. Salt, pepper and season with mayonnaise.

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8. Salad with fried bell peppers, chicken and champignons

Ingredients

• 2 small chicken breasts;
• 1 can of canned champignons (450 g);
• 1 carrot;
• 1 onion;
• 2 bell peppers;
• 1–2 tablespoons vegetable oil;
• salt - to taste;
• pepper - to taste;
• 3-5 tablespoons of mayonnaise.

Manufacturing

Boil chicken breasts until cooked. Cool and cut into medium pieces together with the mushrooms.

Divide the carrots, onions and bell peppers into small cubes. Fry in oil over medium heat until softened, about 6 to 10 minutes. Cool.

Mix fried vegetables with chicken and mushrooms. Salt, pepper and season with mayonnaise.

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• 10 tasty and satisfying salads with champignons

9. Salad with bell pepper and crab sticks

Ingredients

• 4 testicles;
• 300 g crab sticks;
• 1 bell pepper;
• 2 cucumbers;
• 200 g hard cheese;
• 1 small bunch of parsley;
• 1 clove of garlic;
• salt - to taste;
• pepper - to taste;
• 1–2 tablespoons of mayonnaise or sour cream.

Manufacturing

Boil hard-boiled eggs for 10 minutes and cool. Cut the crab sticks into medium pieces, bell pepper, cucumber, eggs and cheese into slightly smaller pieces. Chop the greens. Pass the garlic through a press.

Mix all prepared ingredients. Salt, pepper and season with mayonnaise.

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10. Salad with bell pepper, chicken and apple

Ingredients

• 200 g chicken breast fillet;
• ½ onion;
• 2 tablespoons of water;
• 1 tablespoon vinegar 9%;
• 1 small bell pepper;
• 1 small apple;
• 1 celery stalk - optional;
• salt - to taste;
• black pepper - to taste;
• 1-2 tablespoons of mayonnaise.

Manufacturing

Boil the chicken breast until tender, cool and cut into small pieces.

Divide the onion into half rings, add water and vinegar and leave for 10 minutes. Then remove the liquid. Cut the bell pepper and apple into strips, celery into small pieces.

Place chicken, vegetables and apple in a bowl. Salt, pepper, season with mayonnaise and stir.