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Warm salad with bell pepper beef and vegetables

Cooking recipes / Top Picks / Salads

4 servings
50 min

Beef - 300 gr, Tomatoes - 200 gr, Bell pepper - 2 pcs., Onions - 1 pc., Parsley - 10 g, Vegetable oil - 2 tbsp, ground black pepper - to taste, Salt - to taste, Olive oil - 3 tbsp, Honey - 1 tbsp, Mustard - 1 teaspoon, ground black pepper - to taste, apple cider vinegar - 2 tbsp, sugar - 1 teaspoon

How to make a warm salad with beef, bell pepper and vegetables? The recipe is very simple. First, prepare the necessary ingredients according to the list. Start cooking by dressing. The dressing can be supplemented or replaced with other ingredients to taste. For example, replace grainy mustard with ordinary mustard. I have olive oil, but any vegetable will do.

Combine the olive oil, honey, mustard and ground pepper. Mix everything thoroughly until smooth. The oil should combine well with honey.

Now prepare the rest of the ingredients. Beef is needed without bones, only flesh. Vegetables can be replaced or supplemented to your liking. Red onions can be replaced with regular bulb or shallots.

Marinate the onions to begin with. To do this, cut the red onion into half rings.

Mix the vinegar with the sugar and leave to dissolve the crystals. Vinegar can be used by anyone: regular table 9%, apple or wine. I have apple cider vinegar.

Pour the marinade over the red onions and leave while you prepare the rest of the ingredients. Drain the vinegar before adding the onions to the salad (step 12).

Wash the cherry tomatoes, dry and cut in half. Ordinary tomatoes can also be used, they need to be cut into wedges.

Peel the bell peppers from the seeds and cut into strips. To make the salad bright, it is better to use peppers of different colors. I have yellow and orange.

Wash the greens and chop them finely. Instead of parsley, you can use any greens to taste. At the very end, I sprinkled green basil leaves on the salad. You can take a ready-made mixture of salad leaves.

Beef must be made last to make the salad warm. Wash a piece of beef, dry. Grease the beef on all sides with vegetable oil and fry in a dry pan over a high heat for 3-5 minutes on each side, depending on the desired degree of roasting. Transfer the fried meat to a cutting board and cut into strips.

In a bowl, combine the cherry tomatoes, bell peppers, pickled onions. Add the warm beef and chopped greens.

Pour the salad over the dressing, and stir quickly.

Serve the salad immediately to the table while the beef is warm. Enjoy your meal!