Warm salad with beef; 7 recipes from common goods

Warm beef salad - 7 recipes from ordinary products

The idea of warm salads dates back to Roman times. Over time, the recipe has been improved and now we can enjoy these culinary fruits. One of the representatives of this type of dish is warm salad with beef.

Dressing for warm salad with beef

Any cook understands that the taste of any salad is determined by the sauce. Dressing for a warm salad with beef is prepared quite simply and quickly. It can be quickly created while the meat is being cooked.

Ingredients:

2 tbsp. soy sauce;
2 tbsp. vegetable oil;
1 tsp balsamic vinegar;
0.5 tsp sweet sand.

Mix sugar with soy sauce, vegetable oil and balsamic vinegar. Whisk everything vigorously with a fork until a light emulsion is obtained.

Fundamentally! It is necessary to use only soy sauce of the highest quality.

The dose of components can be varied at your discretion. You can also add your favorite spices.

Warm salad with beef and vegetables

Warm salad with beef and vegetables contains a balanced amount of vegetables and animal proteins. This recipe is a successful option for an easy evening meal.

Ingredients:

300 g of fresh beef;
1 head of Yalta onion;
2 pcs. sweet pepper;
1 bunch of lettuce leaves;
2 tomatoes;
1 tbsp. soy sauce;
1 tbsp. refined oil;
little salt and dark pepper;
refueling

We wash the meat, dry it, cut it into 0.5 cm slices. Pepper, sprinkle with soy sauce, mix, marinate for 10 minutes.

Meanwhile, wash and dry the vegetables. We cut the tomatoes into slices, peeled paprika into narrow strips. We remove the peel from the onion and cut it into half rings. Carefully wash the salad and dry it.

Heat the vegetable oil in a frying pan, add the marinated meat and brown over high heat for about 10-12 minutes.

Fundamentally! The cooking period depends on the quality of the meat and the thickness of the tenderloin.

We tear the lettuce leaves with our hands. Place chopped vegetables randomly on top. Place pieces of warm beef on top. Mix everything a little with a fork and sprinkle with dressing.

Warm salad with beef and eggplant

Summer-style catchy and fresh warm salad with beef and eggplant. This dish is perfect for outdoor recreation. It can be served in the usual way, or it can be wrapped in narrow pita bread.

Ingredients:

1 eggplant;
1 carrot;
1 sweet pepper;
1 onion;
1 lemon;
1 tsp spices (for meat);
0.5 bunches of green onions and cilantro;
2-3 tbsp. olive oils;
salt, pepper to taste.

We cut the beef, marinate the meat in a mixture of spices and lemon juice for a quarter of an hour. Wash and dry the vegetables. Cut the blue ones into cubes or half rings, put them in salted water for 10-20 minutes. Then the vegetable will give off its bitterness. Later, wash the eggplants, squeeze them and fry them.

Curious! In extreme times, there are varieties of eggplants that lack bitterness. They can be cooked immediately, without preparatory soaking.

Peel the carrots and peppers and cut them into strips. We clean the onion and chop it into thin half rings. In a frying pan with vegetable oil, sauté the vegetables until soft, but do not fry them too much.

In a salad bowl, mix fried vegetables, eggplant and beef. Season everything with olive oil, sprinkle with finely chopped herbs and serve to hungry guests.

Recipe with green beans, pine nuts and soft cheese

Warm salad with green beans, beef and pine nuts is a unique restaurant-quality dish. The salad is very catchy and appetizing, so you immediately have an irresistible desire to try it.

Ingredients:

200 g beef;
10 cherry tomatoes;
4 handfuls of green beans;
80 g soft cheese;
1 bunch of lettuce leaves;
100 ml soy sauce;
1-2 tbsp. pine nuts;
1 tsp Dijon mustard;
4 tbsp. at least some vegetable oil;
2 tbsp. soy sauce;
1 tsp lemon juice;
little salt and dark pepper.

Cut the cooked beef into strips, pour in soy sauce and leave to marinate for at least 10 minutes. Wash the bean pods, cut off the edges and cut into 2-3 parts. Cut the tomatoes into 4 parts. Quickly brown the vegetables one by one.

Place marinated meat with marinade in a hot oiled frying pan. Rapidly fry the product over high heat. If you like the most delicate texture, then simmer the beef a little under the lid.

On a plate we form a pad of washed, dried lettuce. Lay out the fried beans, cherry tomatoes, meat strips and sprinkle with nuts. Season the salad with spices and pour a mixture of Dijon mustard, lemon juice, oil and soy sauce.

Salad with beef, arugula and sesame seeds

Followers of a healthy diet will certainly like this recipe for a warm salad with beef, arugula and sesame seeds.

Ingredients:

0.3 kg beef pulp;
120 g cherry tomatoes;
150 g arugula;
1 tbsp. soy sauce;
2 tbsp. olive oils;
1 tsp balsamic vinegar;
1 tsp sesame seeds;
salt, pepper to taste.

Carefully wash and wipe the piece of meat. Wrap tightly with cling film and place in the freezer for a quarter of an hour. Then we take out the meat, cut it into plates, which we then cut into thin strips. Mix with 1 tbsp marinade. soy sauce and olive oil.

After a quarter of an hour, transfer the contents of the plate to a heated frying pan with a spoonful of oil. Fry over high heat, stirring, for about 6-7 minutes.

Wash the tomatoes and herbs, dry them, cut the cherry tomatoes into two parts. Place them on a platter or serving plates. Place pieces of fried beef on top, sprinkle with lemon juice and balsamic vinegar. Pour over the sauce that formed in the frying pan, sprinkle with sesame seeds and immediately begin the meal.

Cooking cucumbers in Thai style

You don't have to go to a Thai restaurant. You can make it exotic at home by preparing a warm salad with beef and cucumbers in Thai style.

Ingredients:

350 g beef;
2-3 pcs. new cucumbers;
1 large sweet pepper (reddish);
0.5 fork Chinese cabbage;
1 chili;
1 tsp sesame seeds;
2 tsp natural honey;
2/3 ginger root;
4 garlic cloves;
0.5 lime;
3-4 tbsp. olive oils;
1-2 tbsp. soy sauce.

Warm salad with beef and vegetables

Warm beef salad is my favorite salad, perfect for a light dinner. The right combination of veggies and proteins, and with the soy sauce dressing, it's absolutely to die for. I’m writing this and I’m already wishing for it!

Ingredients for “Warm salad with beef and vegetables”:

Beef – 300 g
Tomato (small) – 2 pcs.
Bell pepper (or 2 small ones) - 1 pc.
Lettuce leaves / Lettuce - 1 bunch.
Reddish onion - 1 piece
Vegetable oil - 3 tbsp. l.
Soy sauce - 3 tbsp. l.
Sugar - 0.5 tsp.
Vinegar - 1 tsp.
Sesame (optional) - 10 g
Dark pepper - 1 pinch.

Production time: 20 minutes

Nutritional and energy value:

Ready meals
kcal 1147.1 kcal	proteins 67.2 g	fat 83.4 g	carbohydrates 33.3 g
100 g dish
kcal 106.2 kcal	proteins 6.2 g	fat 7.7 g	carbohydrates 3.1 g

Recipe for “Warm salad with beef and vegetables”:

1. Cut the beef into thin slices 0.5 cm wide, pepper and marinate the meat in a spoon of soy sauce.

2. Cut all vegetables into thin slices.

3. Fry the beef in a perfectly hot frying pan for 10-12 minutes (depending on the thickness of the slices). For frying I use 1 tbsp. l. vegetable oil.

4. Mix vegetable oil with balsamic vinegar, sugar and soy sauce until a homogeneous emulsion is formed. The amount of ingredients in the sauce can be adjusted to your own taste.

5. Tear the leaves, add the meat and vegetables, mix everything, pour in the sauce and you’re done. You can sprinkle with sesame seeds if desired.

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September 26, 2018 T-gun #

July 23, 2018 foodee2018 # (recipe creator)

July 8, 2018 Wera13 #

July 10, 2018 foodee2018 # (recipe creator)

July 6, 2018 Irushenka #

July 7, 2018 foodee2018 # (recipe creator)

Salad with warm beef and fresh vegetables in Pan-Asian style

Rice or potatoes are most often used as a base for making a warm salad. Therefore, these dishes do not need to be served with a side dish or main meat dish - everything is already included in the consistency. We are now making a non-carbohydrate version - only with meat. This means that it can be offered to those who are losing weight, as well as adherents of a healthy diet. And although the dish remains common on restaurant menus (due to the hassle of making it), let’s try to create a warm salad in the home kitchen. Step by step, with photos and descriptions.

Regular salad with warm beef and fresh vegetables

What we will need for the warm salad:

beef – 200 g;
lettuce leaves – 2-3 pcs.;
parsley – 4-5 sprigs;
green onions - 3-4 feathers;
cherry tomatoes – 5-6 pcs.;
soy sauce – 4 tbsp. l. in marinade + 2 tbsp. l. to the gas station;
garlic – 2 cloves for marinade + 1 clove for sauce;
vegetable oil – 2 tbsp. l. in dressing + 2 tbsp. l. for frying;
spices - to taste.

Quantity: 2 servings

Preparation time: 40 min.

Production time: 15 min.

How to make a salad with beef and vegetables

Cut the beef into huge slices about 1 centimeter wide.
Pour 2 tbsp into a small bowl. butter, 4 tbsp. soy sauce. Finely chop 2 cloves of garlic with a knife. We send it to the marinade. Throw in a pinch of meat spice. We get a marinade in which we will marinate the beef for 40 minutes.
While the meat is marinating, wash and prepare the vegetables. We tear the clean and dried lettuce into small pieces with our hands and place it on a flat dish.
We are preparing the dressing. Why mix the remaining 2 tbsp. oil with the remaining soy sauce and garlic (it must be finely chopped). Because soy contains salt, it must be added to the salad to taste.
At the end of marinating, remove the beef from the marinade, peel off the garlic, because we will fry it in oil in a frying pan. The garlic will start to burn, but we don’t want that. Fry the beef in 2 tbsp. heated oil for 2 minutes on each side. Remove from the pan and let cool slightly. Then cut crosswise and at an angle of 45 degrees into medium-sized pieces. Place warm beef on lettuce leaves. Pour over the dressing.
Cut the tomatoes into 4 parts. It is better to use cherry tomatoes for salad. We cut the onion feathers at an angle into segments about 2-3 cm long. We tear the parsley leaves with our hands or cut them coarsely with a knife.

Serve immediately while the beef remains warm. You can use veal to make salad.

Warm salad of beef and baked vegetables

Ingredients:

beef steaks - 300 g;
sweet bell pepper - 1 pod;
onion - 1 head;
any lettuce leaves or mix;
cherry tomatoes (standard 2-3 colors) - 4 pcs.;
sunflower oil - 3 tbsp;
salt - to taste;
soy sauce - 1 tbsp;
dark ground pepper - a pinch;
hot reddish pepper (flakes) - a pinch;
sugar - a pinch:
lemon juice - 1 tsp.

Number of servings: 4

Preparation time: 10 min.

Production time: 40 minutes.

How to prepare a delicious and wonderful salad

Wash the bell pepper, dry it, cut it into halves, remove the seeds and membranes. Fry on the grill with a drop of oil or bake on a baking sheet in the oven at a high temperature (or in grill mode) until it becomes scorched. Then take it out, cool until warm and cut into large strips.
Fry the beef steaks for 2 minutes on each side in hot oil. Then remove from the pan, sprinkle with salt and pepper, cover with foil and leave to rest.
Cut the onion into half rings. Place in the same pan in which the beef was fried. Fry the onion in the fat remaining from frying the steaks. When it becomes softer, add a pinch of sugar for caramelization. Cook for a few more minutes. Remove from the pan.
Tear lettuce leaves into a bowl with your hands. We put pepper strips and fried onions there. Cut the beef into pieces and add it to the vegetables. Add tomatoes cut in half.
For the dressing, combine oil, soy sauce, vinegar and hot pepper. Pour over the salad. Mix carefully.

Serve immediately, before the appetizer has cooled down. These salads have a twist - due to the fact that the meat and some of the ingredients are warm or even hot, the lettuce leaves quickly wither. Therefore, it will not be possible to prepare such a dish in advance. It is prepared and immediately sent to the table.

Warm salad with beef, lettuce, apple and pear

List of goods:

beef pulp - 250 g;
mix of lettuce leaves;
apple - 1 piece;
pear - 1 pc.;
tomatoes - 1 pc.;
spices for meat - a pinch;
salt - a pinch;
dark ground pepper - a pinch;
olive oil - 2 tbsp;
lemon juice - 1 tsp;
soy sauce - 1 tbsp;
balsamic vinegar - 1 tsp.

Quantity: servings: 4

Preparation time: 5 min.

Production time: 30 minutes.

Manufacturing process

Fry the beef in a grill pan with 1 tbsp. oils Fry for 2-3 minutes on each side. After frying, add salt and pepper and leave to rest under foil.
Wash the apple and pear, cut out the seed pod, cut the fruit into thin slices. We do not peel the skin.
Tomato, this time a large one will do, cut into pieces.
We tear the leaves into pieces.
Place lettuce, apple, pear, and tomatoes in a bowl. Cut the still warm beef into random pieces, not very large, and not too small. Add to the rest of the ingredients.
Pour the remaining oil, lemon juice, vinegar and soy sauce into a small jar with a tight-fitting lid. Close the lid and shake well. The mixture will emulsify and become thicker. Season the salad with it. Mix gently with 2 spatulas.

Sprinkle spices on top and serve.

You can serve the warm meat and vegetable mixture wrapped in pita bread or tortilla. It is good to additionally heat the roll or package in a dry frying pan. Then wrap one edge in baking paper or a thick paper napkin and hand it to the guests.

The main highlight of warm salads: they are never seasoned with mayonnaise or sour cream. Only olive oil (or sunflower) with the addition of rice vinegar, pepper, and lemon juice can be a suitable dressing.

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Ingredients
Manufacturing
Options

Raw beef – 200 gr.
Reddish bell pepper – 1 pc.
Cucumber – 2 pcs.
Beijing cabbage - 1/2 fork.
Soy sauce.
Fresh ginger – 1/3 root.
Garlic – 4 cloves.
Vegetable oil – 2-3 tbsp. l.
Sesame.
Chili pepper – 1 pod.
Honey – 1 tsp.
Lemon or lime – 1/4 pcs. (just juice).

In the summer, you always want to snack on something nutritious, but light and fresh. A warm salad with beef is just able to satisfy the feeling of hunger without leaving behind a feeling of heaviness.

There are several recipes for making warm salad with beef; they are found in Mediterranean, Asian and American cuisines. They differ from each other to a greater extent in the taste of the dressing and the degree of processing of the ingredients.

In addition to meat, such dishes can include virtually any vegetables: leafy greens and cucumbers, tomatoes and eggplants, sweet peppers and beans, carrots and onions.

The dressing adds extraordinary piquancy to a warm salad with beef and vegetables. Most often it is sweet and sour or spicy, prepared on the basis of soy sauce or an oil-vinegar consistency with the addition of various seasonings: pepper, garlic, ginger, as well as sugar or honey.

Vegetables in the salad are placed mostly fresh, while the meat is thinly sliced and fried in oil until cooked. Before preparing a warm salad, the beef can be marinated to make it more juicy.

Recipes with photos will help you prepare a warm salad with beef to suit any taste.

Such a dish can vary the daily diet with unusual flavor combinations, and will also amaze guests at the gala table, accustomed to the usual hot dishes and cool snacks.

Manufacturing

One of the most popular warm beef salads is prepared according to a Thai recipe. This appetizer combines the flavors of marinated meat, juicy new vegetables and a spicy soy sauce-based dressing. Warm Thai beef salad is a good dish for lunch or light dinner.

Cut the beef into narrow strips (the thinner the better, you can even freeze the meat a little in advance to make it easier). Place the meat in a glass bowl, squeeze lemon or lime juice onto it, pour soy sauce over it to cover the pieces.

Add 1-2 tablespoons of vegetable oil, honey and chopped garlic and ginger to the marinade (no need to chop it too much). Mix everything thoroughly and leave in the refrigerator for 2-4 hours. The amount of ingredients for the marinade is determined arbitrarily; you can change it to your own taste.

In a large salad bowl, tear the Chinese cabbage into large pieces with your hands.
Cut cucumbers and sweet peppers into narrow strips.
Remove the seeds from the chili pepper and cut it into narrow strips (the pod should be small; if you don’t like it spicy, you can omit the chili).
Mix all vegetables in a salad bowl.
Heat a frying pan without oil and lightly fry the sesame seeds in it until they become slightly golden.
Clean the marinated meat from pieces of garlic and ginger, then transfer it along with the marinade to a hot frying pan greased with oil. Over high heat, stirring constantly, fry the meat for about 10 minutes.
Place the meat and sauce directly on top of the vegetables, sprinkle with sesame seeds and mix thoroughly.

Give the warm salad with beef and pepper to simmer under the lid for about 2 minutes, after which you can serve.

Options

Warm beef salad with arugula has the least spicy and spicy taste, but remains no less tasty. As a standard, this warm salad is made with veal, not beef, and two types of beans are added: canned white beans (a huge jar) and frozen green beans (400 g). The latter should be boiled until soft in salted water. Approximately half a kilo of beef must be thinly sliced and fried in oil with the addition of aromatic peppercorns for about 5 minutes.

At this time, prepare a dressing for a warm beef salad by mixing balsamic vinegar with vegetable oil (4-6 tablespoons each), honey (1 teaspoon), and any dried herbs to taste. Place cherry tomatoes and onions cut into rings, boiled and canned beans, a bunch of arugula in a salad bowl, pour over the sauce, stir. Add beef to warm salad and serve immediately.

A fascinating special warm salad is made with beef and eggplant. The meat is cut very thinly and fried in oil for a couple of minutes, after which they add eggplants and carrots cut into strips, and when they become softer, sweet peppers, continuing to fry for another 2-3 minutes. This warm beef salad can be made with fresh bell peppers without frying them.

At the same time, make a dressing by combining vegetable oil with lemon juice, soy sauce, crushed garlic, a pinch of sugar and chopped parsley. Transfer all the ingredients from the frying pan to a salad bowl and pour over the dressing. A warm salad with beef and vegetables prepared according to this recipe can also be eaten cool.

And lovers of Italian cuisine can prepare warm Strachetti salad with beef and arugula. The meat, cut into narrow strips, is salted, peppered generously, crushed garlic and thyme leaves are added, poured with olive oil and marinated for at least 10 minutes.

After this, the beef is fried for 2-3 minutes over high heat, at the end cherry tomatoes cut in half are added, mixed and removed from the stove. Place the contents of the frying pan on a flat dish, arrange arugula on top, sprinkle with grated Parmesan and drizzle with balsamic.

And another version of the warm salad is prepared in Korean with beef and cucumber.

To do this, thinly sliced meat is fried along with onions in bubbling oil, adding chopped hot pepper.
Cucumbers are cut into long bars, salted and sprinkled with vinegar, then added to the meat.
Pour soy sauce over everything, add salt, add a pinch of sugar, crushed garlic and chopped herbs to taste.
Mix everything and serve immediately, sprinkling sesame seeds on top.

Any warm salad with beef can be beautifully laid out, as in the photo, in separate plates, decorated with the freshest vegetables, herbs, sesame seeds or sauce designs on the sides.