Warm salad with beef and vegetables

Country kitchen

Any salad in which at least one ingredient is baked, fried, stewed, or boiled and added to the other ingredients while still warm or hot is considered a warm salad. This could include roasted meat, chicken, liver, baked or stewed vegetables, or seafood.

A warm salad with beef and vegetables is delicious. It can be prepared in a variety of ways. In the summer or for a light dinner, the salad is made with fresh tomatoes, cucumbers, and herbs. For a more substantial meal or in the winter, the vegetable selection varies. Typically, the salad includes onions, carrots, and bell peppers, as in this recipe with photos. These vegetables are sautéed in oil, mixed with seared beef, and served on a bed of lettuce leaves or Chinese cabbage.

Serve the warm salad as a side dish with rice, potatoes, pasta, or as a standalone dish.

Ingredients:

young beef or veal – 200 g;
carrots – 1 pc;
onions – 0.5 heads;
sweet pepper – 1 pc;
Chinese cabbage – 5-6 leaves;
soy sauce – 1 tbsp;
vegetable oil – 2-3 tbsp;
salt – to taste;
black and red pepper (chili or paprika) - 0.5 tsp each
sesame – 1/3 tsp

How to make a warm salad with beef and vegetables

For this salad, it's best to use young, tender beef or veal that hasn't been frozen. Before slicing, chill the meat in the freezer—this will make it easier to slice into thin strips. Cut into slices, then into strips. Season with soy sauce, spices, and salt. Mix well and let marinate for 10-15 minutes.

Shred the carrots into thin strips or grate them using a Korean grater. Cut the bell pepper into wide strips, and slice the onion into thin feathers, height-wise.

Rinse the Napa cabbage leaves and cut off the white, firm base with the wide vein. Shred the leaves into strips.

Heat the oil, add the beef, and quickly sear on all sides over medium-high heat. Remove with a slotted spoon to a plate and cover.

Add the onion to the oil left over from frying the meat. Sauté over low heat, but do not brown it. Add the carrots and cook until half-cooked, leaving them slightly firm inside.

Add the bell pepper to the pan and mix with the vegetables. Continue frying until the pepper is soft, about three to five minutes. You can warm the vegetables through, but not until they're soft – this salad is quicker to prepare, healthier, and just as tasty.

Return the beef to the pan. Mix with the vegetables, season with salt, pepper, or any other spices you prefer. Heat for two to three minutes.

Transfer the Napa cabbage to a plate, pile the fried beef and vegetables on top, sprinkle with sesame seeds, and serve immediately. Serve with grainy mustard and soy sauce. Enjoy!