Composition / ingredients
Step-by-step cooking
Step 1:
How to make a salad with beef and bell pepper? Prepare the products. Pre-boil the beef. Wash the vegetables and herbs well and dry them.
Step 2:
How to cook beef? Boil water in a saucepan, add salt to it. Dip a piece of beef, cleaned of veins and excess fat, into boiling water. Cook the meat at a low boil over low heat, removing the foam if necessary. The cooking time depends on the quality of the meat and from which part of the carcass the piece is taken. Mine boiled for about an hour. Check readiness with a sharp knife — it should freely pierce the piece. Remove the meat from the broth and cool. Cut the meat into small strips.
Step 3:
Prepare the salad dressing. How to make a refueling? Prepare the products for her. I use balsamic vinegar, you can take the usual table 9%, wine or lemon juice. In addition to olive oil, any vegetable oil is suitable — refined, unrefined, sunflower, mustard, sesame, corn, whatever you like.
Step 4:
Chop the garlic, put it in a deep bowl or bowl, add salt, black pepper and spices. Pour olive oil over everything. Add vinegar and soy sauce. Mix the ingredients of the dressing thoroughly.
Step 5:
Put the chopped meat in the ready dressing, mix well. It will be soaked with the taste of spices, oil and will become even more tender and fragrant.
Step 6:
While the dressing is being infused, cut the greens.
Step 7:
Peel the pepper, cut it into strips. Slice the tomatoes in the same way. Cut the peeled onion into half rings.
Step 8:
On the festive table, you can make such a salad serving as in the photo: put lettuce leaves on the dish, then a layer of tomatoes along the edge, lettuce pepper in the middle, and on top - seasoned meat mixed with onions. Pour the rest of the dressing on top of the whole salad. And the second, family version of serving - mix all the vegetables with meat and dressing - and that's it! Bon appetit!
All the ingredients of the salad are well combined with each other, because vegetables are the perfect complement to meat!
The dressing, it seems to me, perfectly fits this salad, makes its taste more saturated. But if you want to get a simpler taste, season the salad with only oil, salt and pepper. Or you can, on the contrary, add dry herbs to the dressing, for example, Provencal or other spices in general.
You can sprinkle on top of the salad with a sharp hard cheese, for example, parmesan.
Try this salad and it will not leave you indifferent.
I wish you to enjoy cooking and tasting it!
The salad will look nice and neat if you cut all the ingredients into pieces of the same size and shape (for example, cubes).
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
When adding soy sauce to a dish, it is worth considering that it has a rather salty taste. Reduce the total amount of salt, otherwise you risk over-salting.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Soy sauce - 51 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
