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Beef salad, bell pepper and soy sauce

Beef, Bell Pepper, and Soy Sauce Salad

Hearty, appetizing, pretty, and no mayonnaise! This salad with beef, bell pepper, and soy sauce will be a hit with both family and guests! It'll especially appeal to the men - there's so much meat in it! Serve it on a holiday table, or on weekdays with a side dish for dinner.

Sweet-Tooth Mom

Recipe author

Composition / ingredients

Servings:

Beef (boiled)

400

Tomatoes (small)

Bell pepper

Onion (red is better)

Parsley

Dill

Olive oil

Soy sauce

Vinegar (balsamic is better)

Garlic

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 8 g

Fats 36 % 8 g

Carbohydrates 27 % 6 g

118 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make a salad with beef and bell pepper? Prepare the ingredients. Boil the beef first. Wash the vegetables and herbs well and dry them.
Step 2:

How do you cook the beef? Bring water to a boil in a pot and salt it. Drop in a piece of beef trimmed of sinew and excess fat. Cook the meat at a gentle simmer over low heat, skimming off the foam if needed. The cooking time depends on the quality of the meat and which part of the carcass it's from. Mine cooked for about an hour. Check doneness with a sharp knife - it should pierce the piece easily. Take the meat out of the broth and cool it. Cut the meat into thin strips.
Step 3:

Make the salad dressing. How do you make the dressing? Gather the ingredients for it. I use balsamic vinegar; you can use regular 9% table vinegar, wine vinegar, or lemon juice. Besides olive oil, any vegetable oil works - refined, unrefined, sunflower, mustard, sesame, corn, whatever you like.
Step 4:

Mince the garlic, put it in a deep bowl, and add salt, black pepper, and spices. Pour the olive oil over it all. Add the vinegar and soy sauce. Mix the dressing ingredients thoroughly.
Step 5:

Put the sliced meat into the finished dressing and mix well. It'll soak up the flavor of the spices and oil and become even more tender and fragrant.
Step 6:

While the dressing infuses, chop the herbs.
Step 7:

Seed the pepper and cut it into strips. Cut the tomatoes the same way. Cut the peeled onion into half-rings.
Step 8:

For a holiday table you can plate the salad as in the photo: lay lettuce leaves on the dish, then a layer of tomatoes around the edge, the bell pepper in the middle, and on top the dressing-marinated meat tossed with onion. Drizzle the rest of the dressing over the whole salad. And the second, family-style way to serve it: toss all the vegetables with the meat and dressing - and that's it! Enjoy!

All the salad's components go well together, since vegetables are the perfect complement to meat! The dressing, I think, suits this salad beautifully and makes its flavor richer. But if you want a simpler taste, dress the salad with just oil, salt, and pepper. Or, conversely, you can add dried herbs to the dressing - herbes de Provence, say, or other spices. You can sprinkle a sharp hard cheese, like Parmesan, over the top. Try this salad and it won't leave you indifferent. I hope you enjoy both making and tasting it!
The salad looks neat and pretty if you cut all the ingredients into pieces of the same size and shape (cubes, for example).
Since everyone's tolerance for salt, sweetness, bitterness, heat, acidity, and spice is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).
When you add soy sauce to a dish, keep in mind that it's quite salty. Reduce the total amount of salt, or you risk over-salting.