Selection of beef salads

If you like to have meat in the salad, we recommend you to pay close attention to 7 hearty and original salads with beef. "Site".





Boiled and fried beef will please with new shades of taste in combination with beans, prunes, nuts, any vegetables, cheese, apples and oranges.

Delicious beef salads are low-fat neutral meat that goes well with a variety of ingredients. Many consider it too dry, and to make beef soft and juicier will help our little tricks.

1. Don't cook with frozen meat.
   Otherwise, you need to defrost it correctly. Not in the microwave or soaking in hot water. Do not be lazy to get meat from the freezer in advance and leave it in the fridge overnight. Then finish defrosting at room temperature.
   
   
   
2. Make the meat soft.
   Rub the beef with dry mustard and put it in the refrigerator for a few hours. The meat cooked after such processing will become soft and tender. For the same purpose, some add to the water in which the meat is boiled, a tablespoon of vodka or washed banana skin.
3. The main rule of cooking beef
   Put meat in boiled water and do not reduce the fire until it boils well again. After 10-15 minutes of boiling, reduce the fire and boil with low heating. You need to cook meat in a whole piece, without cutting into pieces. The pot should be covered with a lid.
4. So that the boiled beef is fragrant
   Add vegetables and spices to the broth. Onions, carrots, roots put an hour after boiling meat, spices - 20 minutes before the end. At the same time, add salt.
   
   
   
5. Beef loves soy sauce!
   Chef, author of cookery books and popular TV presenter Ilya Latherson advises to add soy sauce to the broth for cooking beef. In order for the meat to remain more juicy and aromatic, it should be cooled in the same broth and held for a while (preferably all night). Already sliced into a salad, meat can also be poured with soy sauce and additionally mixed with hands to give it a better absorb.
   
   

Juicy veal with oranges and pepper



The ingredients

• 500g veal
• 1 sweet red pepper
• 1 sweet yellow pepper
• 2 tbsp soy sauce
• pinch
• 1.5 tsp grated ginger
• 2 oranges
• 1 bundle of green onions
• 125 ml of orange juice
• 1 tbsp orange peel
• 2 tbsp vegetable oil

Preparation

1. Cut the meat in thin strips 2 cm long, put in a bowl and fields with soy sauce.
   Don't forget to mix everything up.
2. Wash the pepper and remove the seeds, cut it with strips 0.5 cm wide. Then wash the green onion and cut it with pieces 5 cm long.
3. Take a large pan and heat 1 tablespoon of oil in it. Rash the chopped peppers and roast them for 4 minutes, be sure to stir. Then put them in a separate bowl, and in the same pan fry also onions. After 3-5 minutes, you can add it to a bowl of pepper.
   
   
4. Pour the remaining oil into the pan, put the veal and fry it for about 8 minutes. When a golden crust is formed, it is time to add meat to a bowl of vegetables.
5. In the pan, mix orange peel and juice, ginger, corn starch. After this mixture warms up, add vegetables and meat to the pan again.
6. Next, you need to peel and cut into thin slices of oranges and also lay them out on the pan. Do not forget to mix the ingredients while they are roasted. 2 minutes - and you can enjoy the delicious dishes.
7. If you want to give the dish sourness and juiciness - add 50 grams of cranberry to the orange sauce.

Tashkent salad



It so happened that in the richest Uzbek cuisine there are practically no salads. Therefore, when compiling the menu of the first Uzbek restaurant in Moscow, the chef took typical tastes of Uzbek cuisine and creatively combined them in one dish.

The ingredients

• 500g radish
• 2 bulbs
• 3 boiled eggs
• 150g boiled beef
• 2 tbsp flour
• green-onion
• 100g mayonnaise
• 100g sour cream
• salt and pepper
• vegetable-oil

Preparation

1. Clean and rub the radish on a large grate. To save her from bitterness, pour cold water and leave for 2 hours. Earlier we talked about how radish Helps at home to cure a severe cough.
   
   
2. Pour the water and squeeze the radish.
3. Cut the onions with half rings.
4. Cut the boiled meat with straw.
5. Add flour to the crushed onions and mix well. Roast prepared onions in a heated pan with vegetable oil.
6. Some of the eggs are cut in cubes, and some in circles.
7. Cut the green onions finely.
8. Make a sauce of sour cream, mayonnaise and spices.
9. Mix all the ingredients in the bowl.
10. Turn the bowl on the dish.
11. Put some mayonnaise and sour cream on the salad.
12. Decorate the salad with egg slices and greens.
13. Tashkent salad with radish And meat ready. Bon appetit!

In the classic version, baked veal, green radish is used, the composition necessarily includes cumin and does not include eggs. Readers can easily replace beef with chicken, take black or daikon instead of green radish, and abandon mayonnaise in favor of low-fat sour cream or homemade sauce.

"Favorite Man" salad with beef and Korean carrots



The salad is multi-layered, so it will look beautiful in a transparent dish. And for its formation, you can use a ring from a detachable form for baking.

The ingredients

• 400g boiled beef
• 400g potatoes welded in uniform
• 400g boiled beets
• 300g Korean carrots
• 1 big sour apple
• 250g mayonnaise
• salt
• green

Preparation

1. Boiled in salted water beef cut with a thin straw.
2. With boiled and cooled vegetables, peel and sod vegetables on a grater with large holes. The peeled apple is also sodium. Carrots, if sliced in too long stripes, are also a bit shredded.
3. Put the salad in the dish in layers: meat, apple, mayonnaise. Next, lay out a uniform layer of grated potatoes, lubricating it with mayonnaise, then beets.
4. Then the carrots are Korean. Cover the salad with the remaining mayonnaise and decorate with chopped greens.
   
   
   
5. Place the salad in the refrigerator for 4 hours to soak.

Salad "Caucasian Prisoner"



The ingredients

• 300g boiled beef
• 1 eggplant
• 2 bulbs
• 3 cloves of garlic
• 150g prunes
• 140g mayonnaise
• green

Preparation

1. Roast nuts and shreds in a frying pan with a roller.
2. Prunes and beef are cut in small cubes. If the prunes are hard, keep them in boiling water for a couple of minutes.
   
   
   
3. Cube the eggplant, pour plenty of salt and leave for half an hour to release the juice.
4. Wash and roast the pieces of eggplant with crushed onions.
5. Mix the meat with a spoonful of mayonnaise and stir evenly. Put the meat in the bottom layer of salad.
6. Put the prunes on top. Distribute, tamboo, grease with mayonnaise.
   
   
   
7. On top of the prunes, pour a third of the nuts and eggplant. Put mayonnaise on top.
8. Send the salad to brew in the refrigerator for 4 hours.
9. Before serving, sprinkle the remaining nuts and decorate with crushed greens.
10. Bon appetit!

Raw eggplant contains only 24 calories per 100 g. But when frying, they absorb oil and their calorie content increases to 107, and with garlic and tomatoes up to 132 calories. How to make eggplant without oil? There's a way.

The Prince salad



The ingredients

• 500g boiled beef
• 4 boiled eggs
• 6 pickles
• 3 cloves of garlic
• 1 tbsp walnuts
• 100g hard cheese
• 200g mayonnaise

Preparation

1. Disassemble the boiled beef into fibers.
2. Cucumbers are either rubbed on a grater with large holes or cut finely. Pass the garlic through the press and add to the cucumbers.
3. Eggs and cheese are also rubbed on a large grater.
4. Chop and roast the nuts in a dry pan so that their taste is fully revealed.
5. Put the salad in layers: beef, mayonnaise, cucumbers with garlic, cheese, eggs, mayonnaise, nuts.
6. Put the salad in the fridge for 2 hours.
7. Beef and cucumber salad ready. Bon appetit!

Thai beef salad



The ingredients

• 300g beef
• 1 tomato
• 1 Bulgarian pepper
• 1 bulb
• 3 cloves of garlic
• 3 tsp soy sauce
• 1 tsp cumin
• lettuce
• greenery
• mayonnaise

Preparation

1. Cut the beef in thin stripes. Cut the onions.
2. Roast the onions with meat for 5-7 minutes.
3. Add the crushed garlic, cumin and soy sauce. Leave it on fire for another 5 minutes.
4. Put salad leaves at the bottom of the plate.
5. Cut the tomato and pepper in small pieces over the salad.
6. Add the greens, stir.
7. Put the meat on top.
8. If desired, add a small amount of mayonnaise (delicious and without it) or homemade sauce.
9. Bon appetit!

Salad "New Year's Tale"



This salad comes hearty due to meat, quite fresh at the expense of vegetables, exquisite at the expense of pears and absolutely not heavy, since there is neither mayonnaise nor potatoes in it.

Salad ingredients

• 300g beef
• 200g chicken breast
• 150g cucumber
• 20g green onion
• 1 Bulgarian pepper
• 1 pear
• 2 tsp nuts or sesame

Refueling ingredients

• 3 tbsp vegetable oil
• 2 tsp soy sauce
• 1 tsp mustard
• 2 cloves of garlic
• salt, pepper to taste
• 0.5 tsp sugar

Preparation

1. Clean the Bulgarian pepper and cut in cubes, do the same with the pear. Clean the cucumber and cut it with a thin straw. Grind the green onions.
2. Boil the beef and chicken, cut the meat into thin slices.
3. To prepare the sauce, mix crushed garlic, mustard, soy sauce, sugar, pour vegetable oil (olive oil is best).
4. Mix all the ingredients of the salad and season it with sauce, then put it in the refrigerator for an hour.
5. Before serving, sprinkle salad with sesame or pine nuts.