Beef salad: TOP 10 most delicious and appetizing recipes

02/17/2019 Julia Norman 0 comments

Bachelors prefer to prepare beef salad. It is nourishing and at the same time healthy due to the inclusion of fresh vegetables in its composition. Making such a dish is not difficult; its ingredients can be found at the market or in a store. Salads are extremely popular all over the world, and there are a great many recipes for them. In Europe, pork or beef is preferred as the main ingredient, in the East - lamb, and in Africa - exotic meat of antelope and ostrich.

Meat dishes are considered to be masculine. Usually it is the representatives of the stronger sex who become chefs in famous restaurants and cafes. At home, the head of the family also happily bakes meat for the festive table and accepts congratulations when the invitees feast on juicy slices of boiled pork or lamb.

Salad with beef and pickled cucumbers

Ingredients

300 g beef;
3 pickled cucumbers;
2 medium onions;
4 tablespoons of tomato sauce;
3 tablespoons water;
1 teaspoon of vinegar essence;
salt and ground black pepper - to taste.

Preparation

Place a small saucepan of salted water on the fire. When the liquid boils, add the washed and film-cleaned beef pulp. If foam forms, skim it off.

While the meat is cooking, marinate the onions. It is better if it is a sweet purple variety. Peel it and cut into half rings. Pour the onion with vinegar essence and water, add salt and pepper and mix thoroughly. Let the onions marinate for at least half an hour.

At this time, cut the cucumbers into strips. When the boiled beef has cooled, also cut into strips. It is better to do this along the fibers.

Combine all the ingredients together: beef, cucumbers, pickled onions. Season with tomato sauce and serve.

Warm meat salad with arugula

In warm salads, fresh herbs are finely chopped: parsley, dill, lettuce, arugula. This mixture is easy to use and quickly absorbed by the body. We must not forget that arugula leaves can be bitter, so you should add it to the salad with caution.

Fermented milk products “mute” the pronounced bitterness, so sour cream will be included as a dressing among the ingredients of the warm mixture. Ingredients:

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

Cooking time will take 10 minutes. The calorie content of the 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 and chopped tomatoes to the salad dish. Cut the radishes into thin slices, season the salad with sour cream, and mix thoroughly.

Salad with beef, cheese and eggs

Ingredients

300 g beef;
100 g hard cheese;
4 eggs;
2 large onions;
3 tablespoons water;
1 teaspoon of vinegar essence;
salt and mayonnaise - to taste.

Preparation

Boil and cool the beef, and then cut it into strips. Boil the eggs hard. When cool, peel and grate on a coarse grater. Grate the cheese too.

Pickle the onion (again, purple is more suitable for salads, but regular onion can be used) as described in the previous recipe. Instead of vinegar essence with water, you can add 3-4 tablespoons of wine or apple cider vinegar to the onion.

Layer the salad (pickled onions (without brine) → mayonnaise → beef → mayonnaise → eggs → mayonnaise → cheese) and let the dish brew for 1-2 hours.

Warm salad with beef and vegetables

Ingredients

500 g beef tenderloin;
10 cherry tomatoes;
3 fresh cucumbers;
2 purple onions;
½ lime;
1 bunch of basil;
1 bunch of cilantro;
2 teaspoons Dijon grain mustard;
salt and ground black pepper - to taste;
olive oil for frying and dressing.

Preparation

Grill the beef tenderloin like a steak to your desired doneness. Or simply bake the meat in an ovenproof dish lined with foil and brushed with olive oil. For the first 5 minutes, the temperature in the oven should be 220 °C, the next 15 minutes - 170 °C.

Let the meat rest, while you wash and cut the vegetables: cucumbers into slices, cherry tomatoes in half, onions into half rings. Finely chop the basil and cilantro.

Make a dressing by combining lime juice, olive oil, Dijon mustard, salt and ground black pepper.

Cut the hot meat into thin slices, add vegetables and herbs, pour over the dressing and serve immediately.

Useful tips

To make it easier to cut beef tenderloin into pieces, you must first put it in the freezer. Thus, the meat will be firmer, the knife will not slip, even if cutting against the grain;
You can season the salad with different types of oils: flaxseed, pumpkin, mustard, olive, grape seed;
To ensure that the beef remains soft after frying, it is necessary to marinate it before cooking (olive oil + spices). Garlic and rosemary, oregano and marjoram combine wonderfully;
In order for arugula not to taste bitter, it is necessary to use sour cream as a dressing;
A wok at home is a useful thing. You can quickly fry food in it without disturbing the texture and mix flavors. With a wok you can create salad mixtures with original recipes;
Warm salad mixes are best eaten immediately after serving. The oil in a chilled salad with beef will drain to the bottom, the lettuce leaves will become oily, and the beef will become tough;
Warm salads with beef are often served with croutons baked for three to four minutes in the oven in olive oil with the addition of finely chopped garlic and dill.

Bon appetit!

Thai beef salad

Ingredients

300 g beef fillet;
2 fresh cucumbers;
6–8 cherry tomatoes;
½ lemon;
1 bunch of cilantro, green onions and lettuce;
1 clove of garlic;
1 tablespoon soy sauce;
2 tablespoons fish sauce;
1 teaspoon cane sugar;
olive oil for frying.

Preparation

Rinse and dry the beef with paper towels. Cut it into thin strips and fry in a well-heated frying pan in olive oil.

Wash and chop vegetables and herbs. The thinner the pieces, the more delicate the taste of the salad. In a small saucepan, combine soy and fish sauce, sugar and pressed garlic. Add vegetables there and put on fire. Let them warm up a little (do not simmer!) and remove from heat.

Place lettuce leaves, fried beef, and vegetables heated in sauce on a plate. Pour lemon juice over it all, sprinkle with herbs and serve.

Option with bell pepper

With the arrival 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, baked, or roasted bell peppers are good any way they are prepared. List of ingredients for warm salad:

beef in pieces – 200 grams;
olive oil, a mixture of Italian spices and salt - to taste;
bell pepper – 1 piece;
Iceberg salad - 60 grams;
cucumber – 1 piece.

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

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

Salad with beef and bell pepper

Ingredients

400 g beef;
3 fresh tomatoes;
2 large bell peppers;
1 purple onion;
1 bunch of dill;
1 bunch of parsley;
4 cloves of garlic;
4 tablespoons olive oil;
2 tablespoons soy sauce;
1 teaspoon balsamic vinegar;
salt and ground black pepper - to taste.

Preparation

Boil the beef in salted water.

Peel and finely chop the garlic. Mix it with olive oil, soy sauce, balsamic vinegar and ground black pepper. You can add other spices to your taste. There is no need for additional salt: soy sauce is salty enough.

Let the dressing sit for 7-10 minutes. Then pour over the meat and leave for another 15 minutes.

At this time, chop the greens. Wash the vegetables and remove the seeds from the pepper. Cut it and the tomatoes into strips, the onion into half rings. When the beef has cooled, cut it in the same way.

Toss meat and vegetables with dressing.

Warm salad of beef and baked vegetables

For this version of a warm salad, vegetables are best grilled. But since this is not always possible, the method of baking in the oven at home is also suitable. The set of vegetables can be varied. Zucchini, eggplant and even pumpkin work well. Here we only used bell peppers for baking. The recipe calls for adding hot pepper flakes, but this is optional. If you are not a fan of spicy foods, replace them with smoked sweet paprika.

Ingredients:

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

Number of servings: 4

Preparation time: 10 min.

Cooking time: 40 minutes.

How to prepare a delicious and beautiful 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 high temperature (or in grill mode) until it is 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 couple 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 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. Such salads have a peculiarity - 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 instantly sent to the table.

Beef and bean salad

Ingredients

400 g beef;
300 g canned beans;
3 pickled cucumbers;
2 purple onions;
3 cloves of garlic;
salt and mayonnaise - to taste.

Preparation

Boil, cool and cut the beef into strips. Peel the onion and cut into half rings. If desired, and also if you are using regular onion, you can marinate it as described above. Peel the garlic and pass through a press. Cut the cucumbers into thin strips. Drain the liquid from the beans.

Combine the prepared ingredients in a large bowl, mix, salt and season with mayonnaise.

Salad with beef and mushrooms

Ingredients

300 g beef;
300 g champignons;
3 pickled cucumbers;
1 large onion;
1 carrot;
salt and mayonnaise - to taste;
vegetable oil for frying.

Preparation

Boil the beef (don't forget to salt the water). While the meat is cooking and cooling, fry the champignons in vegetable oil. In a separate frying pan, fry chopped onions and carrots.

Cut the beef and cucumbers into strips and combine with the rest of the ingredients. Season with salt and mayonnaise. If desired, the salad can be layered.

Other variations

In the literature you can find other recipes for preparing warm beef salad with bell pepper. Their choice depends on your taste preferences.

In particular, we can recommend the following recipe for this dish to try:

Beef – 200 gr.
Garlic – 2 cloves;
Ginger – half a teaspoon of dry root;
Paprika - half a teaspoon;
Curry - half a teaspoon;
Sugar – 1 teaspoon;
Salt – 1 teaspoon;
Vegetable oil – 1 tbsp. spoon;
Freshly squeezed lemon juice – 1 tbsp. spoon;
Bulgarian red pepper – 1 pc.;
Onion – 1 pc.;
Lettuce leaves – 200 gr.

To prepare the salad dressing you will need the following ingredients:

Olive oil – 50 gr.;
Freshly squeezed lemon juice – 1 tbsp. spoon;
Grated lemon zest;
Finely chopped parsley - 1 tbsp. spoon;
Salt to taste.

Garlic cloves should be cut into small pieces. The meat is cut into small pieces. Seasonings are added to it, in particular garlic, sugar, salt and other spices to taste. Vegetable oil and lemon juice also need to be added in the amount specified in the recipe. All this should be mixed thoroughly. The time required for the meat to brew is twenty minutes.

While the meat is infusing, you can have time to prepare the salad sauce. To do this, all the above ingredients are thoroughly mixed. The resulting mixture should be a homogeneous mass.

Next, you can do the vegetables. The onion is peeled and cut into thin rings. The center of the bell pepper is removed, and the vegetable itself is cut into strips. Next, the vegetable mixture is placed in a frying pan and fried until crispy.

Beef is cleaned of garlic and other seasonings. After this, it is placed in a separate frying pan and fried in it for about 2-3 minutes. After this, it is added to the vegetables and fried together a little.

Lettuce leaves are placed on a plate. They are topped with a prepared mixture of beef and fried vegetables. The finished salad is poured with sauce.

Salad with beef and Korean carrots

Ingredients

300 g beef;
300 g Korean carrots;
200 g suluguni cheese;
50 g walnuts;
2 cloves of garlic;
1 bunch of parsley;
heavy sour cream for dressing.

Preparation

Boil and cool the fillet. Then cut it into thin strips or separate it into fibers with your hands. Cut the cheese into strips. Chop the garlic, parsley, and nuts with a knife or blender.

Combine all the ingredients (don't forget the Korean carrots) and season with sour cream. The salad will be even tastier if it sits for a while.

Salad with beef and roasted peanuts

Ingredients

300 g beef;
250 g hard cheese;
6 eggs;
2 pickled cucumbers;
1 carrot;
3 cloves of garlic;
½ cup roasted peanuts;
salt, ground black pepper and mayonnaise - to taste.

Preparation

Boil beef, carrots and eggs. Cut the beef and pickled cucumbers into strips. Grate the eggs and carrots on a coarse grater. The cheese also needs to be grated and divided into two parts. Pass the garlic through a press.

Layer the salad (beef → mayonnaise → cucumbers → mayonnaise → garlic → cheese → mayonnaise → carrots → mayonnaise → eggs → roasted peanuts → cheese) and let it soak for 1-2 hours.

Salad with beef and beets

Ingredients

300 g beef;
50 g walnuts;
2 small beets;
2 potatoes;
1 onion;
2 cloves of garlic;
salt and mayonnaise - to taste;
vegetable oil for frying.

Preparation

Cut the boiled beef into strips or small cubes. Peel and fry the onion until golden brown. Combine it with the meat and let it sit for a while.

At this time, boil the potatoes and beets. Read about how to quickly cook beets here.

When the vegetables have cooled, cut the potatoes into cubes and grate the beets on a coarse grater. Pass the garlic through a press, grind the nuts in a blender, add to the beets and add salt.

Layer the salad in layers: potatoes → mayonnaise → beef with onions → mayonnaise → beets with nuts and garlic → mayonnaise.