Beef salads

Beef salads are an appetizer that will be a great success on weekdays and holidays. Salad recipes are so varied that there may not even be enough days in the year to try them all. As a rule, all ingredients are harmoniously combined with each other in taste and properties: beef is responsible for nutritional value, the rest make the snack juicy, spicy, more or less sweet or salty - all this can be selected according to your preference.

Beef salad “Men’s whim”

Beef salad “Men’s whim”, the name of this appetizer speaks for itself. It’s not difficult to prepare; if you want to get a beautiful appetizer, you can layer the ingredients. The salad turns out very tasty and filling, but what else do you need?

1. 
   How to prepare a delicious beef salad? For the “Male Caprice” salad, you will need to boil the meat and eggs in advance so that they have time to cool. Place chicken eggs in cold water and cook them for 8-10 minutes from the moment of boiling.
2. 
   In a separate pan, boil half a liter of water and add a little salt. Place the beef in boiling water and cook for half an hour, covered, at low simmer. Then cool the meat.
3. 
   Peel the onion head, wash it and cut it into quarters of rings. Soak chopped onions in vinegar or lemon juice for 15 minutes. This small nuance will make the salad taste interesting.
4. 
   Peel the boiled eggs and grate them on a coarse grater.
5. 
   Also grate hard cheese on a coarse grater.
6. 
   Cut the cooled beef into small cubes.
7. 
   Now that all the ingredients are prepared, you can proceed to assembling the salad. Place pickled onions in the first layer on a flat dish.
8. 
   Next, lay out the boiled beef in an even layer and coat it with mayonnaise.
9. 
   Then add the grated eggs and also coat this layer with mayonnaise.
10. 
    Finish assembling the salad with grated cheese. You can decorate the “Male whim” salad with sprigs of any fresh herbs. Bon appetit!

Tbilisi salad with beef and red beans

Salad “Tbilisi” with beef and red beans is beautiful, original and nutritious, which is very typical of national Georgian cuisine. The main secret of the magical taste of this snack is that the list of herbs and spices is almost equal to the number of main ingredients.

Cooking time – 50 min.

Cooking time – 15-20 min.

Portions – 1.

Ingredients:

• Boiled beef – 160 gr.
• Canned red beans – 1 can.
• Garlic – 3 teeth.
• Table salt – 1/3 tsp.
• Red salad onion – 1 pc.
• Freshly ground black pepper – 1/4 tsp.
• Red hot pepper – ½ pc.
• Sweet bell pepper – 1 pc.
• Walnuts – 50 gr.
• Cilantro – 1 bunch.
• Khmeli-suneli – 1 pinch.

For refueling:

• Vegetable oil – 4 tbsp.
• White wine vinegar – 1 tbsp.

Cooking process:

Step 1. Wash the beef for the salad, cut off the membranes and fat, boil it and cool. Then cut into small cubes.

Step 2. Wash the vegetables and herbs, peel the onions and garlic. Also prepare all the spices and ingredients for the dressing.

Step 3. Peel the bell pepper from seeds and white membranes, cut the pulp into thin strips. Pass the garlic cloves through a press. Finely chop the hot pepper with a knife.

Step 4. Cut the onions into thin rings, chop the greens in random order with a knife. Place all chopped products in a salad bowl.

Step 5. Drain the liquid from the canned beans, rinse and drain in a colander. After that, put it in a bowl with other products.

Step 6. Dry the walnuts in a frying pan, chop them with a knife and add to the salad.

Step 7. Final stage: add salt and spices to taste.

Step 8. Mix vegetable oil and vinegar, season the salad with the resulting mixture and you can serve it. Bon appetit!

Thai beef salad

Thai beef salad fully reflects the unique character of oriental cuisine. It has a bright and rich taste, an appetizing aroma and a rather unusual appearance. And the main advantage of Thai salad is that it is prepared very simply and quite quickly.

Cooking time – 55 min.

Cooking time – 55 min.

Portions – 2.

Ingredients:

• Beef tenderloin – 200 gr.
• Lettuce leaves – 150 gr.
• Cucumbers – 2 pcs.
• Lime – 1 pc.
• Sugar – 1 tsp.
• Fish sauce – 1 tsp.
• Cashews – 50 gr.
• Chili pepper – 0.5 pcs.
• Cilantro – 1 bunch.
• Green onion – 1 bunch.
• Peanut oil – 2 tbsp.

For the marinade:

• Soy sauce – 2 tbsp.
• Sake – 2 tbsp.
• Pumpkin oil – 1 tbsp.
• Corn flour – 1 tsp.

Cooking process:

Step 1: Place the beef tenderloin in the freezer for 20 minutes.

Step 2: In a bowl, combine soy sauce, sake, pumpkin seed oil and cornmeal. Bring the marinade until smooth; there should be no lumps.

Step 3. Cut the frozen meat into strips as thin as possible.

Step 4. Dip the chopped beef into the previously prepared marinade, stir and leave for 20 minutes.

Step 5: Heat a couple tablespoons of peanut oil in a frying pan or wok. Place the meat and fry it for 2-3 minutes, stirring constantly. Then transfer the fried meat to paper towels.

Step 6: Squeeze the juice out of the lime. Add fish sauce, lime juice and sugar to the pan where the meat was fried. Mix everything well and remove the container from the heat.

Step 7. Cut the green onion feathers into short pieces diagonally. Chop the cucumbers into strips. Chop the cilantro in any order.

Step 8. Remove the seeds from the chili pepper and finely chop the pulp with a knife.

Step 9. Dry the cashews in a frying pan without oil, then grind them in a mortar.

Step 10. Now you can assemble the Thai salad on a plate. Wash and dry the lettuce leaves and place them on a flat plate. Next, scatter the chopped cucumbers, onions, cilantro and chili. Top the vegetables with the beef, sprinkle the cashews over the salad, and drizzle with the dressing from the skillet. Bon appetit!

Warm salad with beef and eggplant

Warm salad with beef and eggplant is an incomparable appetizer.According to your preference, you can cook the beef to any degree of doneness. In general, the salad turns out to be very satisfying, with a piquant taste; it can be prepared for breakfast or dinner.

Cooking time – 25 min.

Cooking time – 25 min.

Portions – 3.

Ingredients:

• Beef fillet – 300 gr.
• Vegetable oil – 3 tbsp.
• Sugar – 1 tbsp.
• Five spice mixture - to taste.
• Ground coriander - to taste.
• White rice vinegar – 1 tbsp.
• Soy sauce – 3 tbsp.
• Small eggplants – 1-2 pcs.
• Carrot – 1 pc.
• Onions – 1 pc.
• Sweet bell pepper – 1 pc.
• Green onions - to taste.
• Parsley - to taste.
• Chili capsicum – 1 pc.
• Bean sprouts – 1 tbsp.
• Garlic – 3 teeth.

Cooking process:

Step 1. Wash the cooled beef, dry it and cut into small slices. Fry the meat over high heat until golden brown.

Step 2. Wash the vegetables. Cut the eggplants and carrots into thin slices. Add the chopped vegetables to the meat and fry everything together for three minutes. The eggplants should become soft.

Step 3. Peel and cut the onion into thin strips, cut the pulp of the bell pepper into cubes. Add these vegetables to the pan and continue to cook for another minute, stirring.

Step 4. Add sugar, rice vinegar and soy sauce, stir the fry and simmer for a couple more minutes.

Step 5. Finely chop the peeled garlic cloves with a knife, cut the chili pepper into strips. Place these products in the pan. Stir the roast several times.

Step 6: Add bean sprouts to the pan and stir again.

Step 7. Leave the warm salad in the frying pan for 5-7 minutes without heating, then place on a dish, sprinkle with chopped parsley and onions. Bon appetit!

Boiled beef salad with pickles

Boiled beef salad with pickles can be classified as high-calorie and filling. The main thing in this salad is boiled meat, so its choice must be approached with special care. The salad is prepared without mayonnaise, so it can be stored in the refrigerator for several days.

Cooking time – 1.5 hours

Cooking time – 60 min.

Portions – 4.

Ingredients:

• Boiled beef – 0.8 kg.
• Bay leaf – 2 pcs.
• Ground black pepper - to taste.
• Table salt - to taste.
• Pickled cucumbers – 400 gr.
• Tomato sauce – 3 tbsp.
• Onions – 2 pcs.
• Unscented vegetable oil – 3 tbsp.

For the marinade:

• Boiled water - to taste.
• Table salt - to taste.
• Sugar - to taste.
• Table vinegar - to taste.

Cooking process:

Step 1. Cook the beef with the addition of bay leaf. Cook for an hour and a half, then cool in the broth.

Step 2. Pat the beef dry with paper towels and cut into thin strips.

Step 3. Peel, wash and cut two small heads of onions into quarters of rings, place the slices in a bowl. Prepare the marinade: mix boiled cold water with salt, vinegar and sugar. Add everything to taste. Marinate the onion for 10-15 minutes.

Step 4. Lightly squeeze the pickles from the brine and cut into strips.

Step 5. Mix beef, cucumbers, pickled onions in a bowl. Season the salad with tomato sauce and vegetable oil, season with ground pepper, and add salt to taste if necessary. A delicious salad of boiled beef with pickles is ready, serve it chilled. Bon appetit!

Simple beef salad with pickled onions

A simple beef salad with pickled onions is the best appetizer for a feast, and it’s easy to prepare.The salad is not heavy, moderately salty and juicy. Just what you need to whet your appetite and enjoy some alcoholic drinks.

Cooking time - 20 minutes.

Cooking time - 10 min.

Portions – 3.

Ingredients:

• Beef – 200 gr.
• Large onion – 1 pc.
• Pickled cucumber – 1 pc.
• Odorless vegetable oil – 2 tbsp.
• Mustard – 1 tbsp.
• Table salt - to taste.
• Apple vinegar – 2 tbsp.
• Green onions - to taste.
• Ground black pepper - to taste.
• Water – 2 tbsp.

Cooking process:

Step 1. Take a large onion, peel it and wash it. Cut into thin half rings or quarter rings. Place the slices in a bowl, pour a couple of tablespoons of water and vinegar into it. Leave the onion to marinate for 15-20 minutes.

Step 2. Boil the beef, cool and cut into strips across the grain.

Step 3. Squeeze the pickled cucumber from the brine and cut it into strips.

Step 4. In a bowl, mix a tablespoon of mustard, a couple of tablespoons of vegetable oil and ground black pepper. This mixture will serve as a salad dressing.

Step 5. Place the onion in a sieve to drain the liquid.

Step 6. In a deep bowl, combine chopped beef, pickled onion and cucumber.

Step 7. Add dressing to the ingredients and toss the salad. Taste the appetizer for salt and add if necessary.

Step 8. Before serving the beef salad with pickled onions, sprinkle with chopped green onions. Bon appetit!

Korean beef salad with carrots

Korean-style beef and carrot salad is dense, juicy, crispy and piquant. The salad can be prepared especially for a holiday table or just for a snack. You can serve it in puff form or by mixing all the ingredients in a bowl.

Cooking time – 1 hour

Cooking time – 40 min.

Portions – 2.

Ingredients:

• Boiled beef – 200 gr.
• Onions – 1 pc.
• Korean carrots – 150 gr.
• Table salt - to taste.
• Mayonnaise – 4 tbsp.
• Sesame – 2 pinches.
• Vinegar 9% – 2 tbsp.
• Sugar – 1 tbsp.
• Boiling water – 250 ml.

Cooking process:

Step 1. Boil the beef in advance so that it has time to cool before preparing the salad. Peel the onions.

Step 2. Cut the onion into small cubes.

Step 3. Place the sliced ​​onions in a bowl, add sugar and a pinch of salt, pour in vinegar. Pour boiling water over the contents of the bowl.

Step 4. After half an hour, place the pickled onions in a sieve to drain the liquid.

Step 5. To make the salad look beautiful and neat, assemble it using a culinary ring. Place it on a flat plate, grease the bottom in this place with mayonnaise.

Step 6. Cut the boiled beef into small cubes and lay out the first layer, brush it with mayonnaise.

Step 7. Place pickled onions on the beef layer, and also coat it with mayonnaise.

Step 8. Squeeze the Korean carrots from the marinade and, if necessary, cut into shorter pieces and place in the next layer.

Step 9. Place the salad in the refrigerator to soak for half an hour, then sprinkle it with sesame seeds and serve. Bon appetit!

Beef salad with bell pepper and cucumber

Beef salad with bell pepper and cucumber is an amazing combination of meat and vegetables. Thanks to a special cooking method, the aromas and juices of the products mix with each other, and as a result you get a delicious, unique taste.

Cooking time - 30 min.

Cooking time - 30 min.

Portions – 3.

Ingredients:

• Beef pulp – 150 gr.
• Tomatoes – 300 gr.
• Ground black pepper - to taste.
• Table salt - to taste.
• Garlic – 2 teeth.
• Sweet bell pepper – 200 gr.
• Onions – 150 gr.
• Cucumbers – 100 gr.
• Greens – 20 gr.
• Soy sauce – 50 ml.
• Sunflower/olive oil – 30 ml.
• Lemon juice – 1 tbsp.
• Sesame – 15 gr.
• Ground sweet paprika – ½ tsp.
• Ground red hot pepper – 1 pinch.

Cooking process:

Step 1. Prepare everything you need according to the list. Wash all vegetables and herbs well.

Step 2. Rinse the beef with running water, pat dry with paper towels and cut into thin strips.

Step 3. Cut the bell pepper in half, remove the membranes and seeds from the halves. Cut the pulp into strips.

Step 4. Peel the onions and garlic. Cut the onion into half rings and chop the garlic into small cubes.

Step 5. Heat a frying pan with high sides well, pour in a little vegetable oil. Then add the beef, onions and bell peppers, fry the food for 6-7 minutes, stirring occasionally.

Step 6. Next, add the chopped garlic, continue to fry everything together for another minute.

Step 7. Cut the cucumber into thin strips and add it to the pan, stir and fry for another 2-3 minutes over low heat, stirring.

Step 8. After this, pour in soy sauce, add salt, ground red and black pepper, stir and cook for about a minute. Then remove the pan from the heat.

Step 9. Cut the tomatoes into slices and place in a salad bowl.

Step 10. Chop the greens with a knife and add to the tomatoes.

Step 11. Place the fried vegetables and meat in a bowl with the tomatoes. Pour in lemon juice and add salt and ground pepper if necessary. Stir the salad.

Step 12. Sprinkle the salad with beef, cucumbers and bell peppers with sesame seeds and serve. Bon appetit!

Salad with beef and mushrooms

Salad with beef and mushrooms is a simple, nutritious and popular appetizer that can also be prepared for a holiday feast. It turns out to be quite high in calories due to frying mushrooms and vegetables, as well as mayonnaise dressing.

Cooking time – 1 hour

Cooking time - 20 minutes.

Portions – 4.

Ingredients:

• Beef pulp – 300 gr.
• Mayonnaise – 80 gr.
• Table salt - to taste.
• Korean carrots – 200 gr.
• Ground black pepper - to taste.
• Onions – 1 pc.
• Champignons – 400 gr.
• Pickled cucumbers – 200 gr.
• Odorless vegetable oil - for frying.

Cooking process:

Step 1. Cook the beef for an hour until done. Then cool the meat completely and cut it into thin bars. Immediately transfer the meat to the salad bowl.

Step 2. Cut the champignons into thin plastics and the onions into half rings.

Step 3. First fry the chopped onion in a small amount of vegetable oil, then add the champignons to it. At the end, add salt and season the roast with ground pepper.

Step 4. Cut the pickled cucumbers into strips. Drain off the brine that has separated out.

Step 5. Add fried onions and champignons, Korean carrots, pickled cucumbers and mayonnaise to the meat salad bowl. Mix the salad.

Step 6. Place the finished salad on a beautiful dish and serve. Bon appetit!

Salad “Obzhorka” with beef

“Obzhorka” salad with beef will delight you with a rich taste, and will also easily and effectively satisfy your hunger. The recipe is simple, and the list of products is quite budget-friendly. So it won’t be difficult for anyone to prepare such a delicious snack for dinner.

Cooking time – 1 hour 20 minutes

Cooking time - 20 minutes.

Portions – 1.

Ingredients:

• Beef pulp – 200 gr.
• Carrot – 1 pc.
• Purple onion – 1 pc.
• Pickled cucumber – 1 pc.
• Dill – 4 branches.
• Canned corn – 3 tbsp.
• Table salt - to taste.
• Mayonnaise – 3 tbsp.
• Odorless vegetable oil - for frying.

Cooking process:

Step 1. Boil a small piece of beef pulp in advance. Peel and wash the onion and carrot. Drain the juice from canned corn.

Step 2. Once the beef has cooled, slice it into thin strips and transfer to a bowl.

Step 3. Cut the purple onion into half rings. Grate the carrots on a coarse grater.

Step 4. Transfer the chopped onions and carrots to a frying pan well heated with vegetable oil, fry until a pleasant golden hue.

Step 5. Place the sauteed vegetables in a bowl with the beef, lightly squeeze them from the remaining oil.

Step 6. Cut the pickled cucumber into strips and place the slices in a bowl.

Step 7. Add corn and chopped herbs to the ingredients already in the bowl.

Step 8. Season the “Obzhorka” salad with mayonnaise and you are ready to serve. Bon appetit!