10 salads for those who love meat

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Simply boil or fry the beef and add your favorite ingredients: vegetables, eggs, mushrooms, cheese, or even peanuts.

Salad with beef and pickled cucumbers

Ingredients

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

Preparation

Place a small saucepan of salted water on the fire. When the liquid boils, send the washed and peeled beef pulp there. If foam forms, remove it.

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

At this time, cut the cucumbers into strips. Cut the boiled beef into strips when it cools down. It is best to do this along the fibers.

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

Salad with beef, cheese and eggs

Ingredients

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

Preparation

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

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

Layer the salad in layers (pickled onions (no brine) → mayonnaise → beef → mayonnaise → eggs → mayonnaise → cheese) and let it brew for 1–2 hours.

Warm salad with beef and vegetables

Ingredients

• 500 g beef;
• 10 cherry tomatoes;
• 3 fresh cucumbers;
• 2 purple onions;
• ½ lime;
• 1 bunch of basil
• 1 bunch of cilantro;
• 2 teaspoons Dijon mustard grain
• salt and 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 oiled with olive oil. The first 5 minutes the temperature in the oven should be 220 ° С, the next 15 minutes - 170 ° С.

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

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

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

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 skillet in olive oil.

Wash and cut vegetables and herbs. The thinner the pieces, the softer the taste of the salad. In a small saucepan, combine the soy sauce, fish sauce, sugar, and pressed garlic. Pour vegetables there and put on fire. Let them warm slightly (do not extinguish!) And remove from heat.

Put lettuce leaves, fried beef, vegetables warmed up in sauce on a platter. Pour all this with lemon juice, sprinkle with herbs and serve.

Salad with beef and bell pepper

Ingredients

• 400 g of 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 of soy sauce
• 1 teaspoon balsamic vinegar
• salt and black pepper to taste.

Preparation

Boil the beef in salted water.

Peel and chop the garlic finely. Combine it with olive oil, soy sauce, balsamic vinegar and black pepper. You can add other spices to your taste. You don't need to add salt: the soy sauce is salty enough.

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

Chop the greens at this time. Wash the vegetables, 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 the same way.

Toss the meat and vegetables with the dressing.

Beef and Bean Salad

Ingredients

• 400 g of 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 using regular onions, it can be pickled 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, stir, salt and season with mayonnaise.

Salad with beef and mushrooms

Ingredients

• 300 g of beef;
• 300 g of 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 add salt to the water). While the meat is cooking and cooling, fry the mushrooms in vegetable oil. Fry chopped onions and carrots in a separate skillet.

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 laid out in layers.

Salad with beef and Korean carrots

Ingredients

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

Preparation

Boil and cool the fillets. Then cut it into thin strips or divide it into fibers by hand. Cut the cheese into strips. Chop garlic, parsley, 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 stands a little.

Salad with beef and roasted peanuts

Ingredients

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

Preparation

Boil beef, carrots, and eggs. Cut the beef and pickles into strips. Grate 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 in layers (beef → mayonnaise → cucumber → mayonnaise → garlic → cheese → mayonnaise → carrots → mayonnaise → eggs → roasted peanuts → cheese) and let it soak for 1–2 hours.

Beef and beet salad

Ingredients

• 300 g of 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 stand for a while.

At this time, boil the potatoes and beets. Read about how to quickly boil 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, chop the nuts in a blender, add to the beets and salt.

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