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Warm salad with beef, bell pepper and vegetables

Warm salad with beef, bell pepper, and vegetables

Very tasty and juicy, bright, appetizing, festive! Warm salad with beef, bell pepper, and vegetables is a great option for meat lovers and anyone who enjoys a hearty, flavorful salad. The dish is simple to make and looks striking on the table, with a riot of colors to delight the eye!

Maria

Recipe author

Warm salad with beef, bell pepper and vegetables

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Composition / ingredients

Servings:

Beef

300

Tomatoes (I used cherry)

200

Bell pepper

Onion (red)

Parsley (3 sprigs)

Vegetable oil

Ground black pepper

Salt

Olive oil

Honey

Mustard (whole-grain)

Ground black pepper

Apple cider vinegar

Sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 8 g

Fats 42 % 11 g

Carbohydrates 27 % 7 g

164 kcal

GI: 43 / 0 / 57

Cooking method

Cooking time: 50 min

Step 1:

How do you make a warm salad with beef, bell pepper, and vegetables? The recipe is very simple. First, gather the ingredients from the list. Start with the dressing. You can add to or swap out ingredients in the dressing to taste — for example, use regular mustard in place of the whole-grain. I used olive oil, but any vegetable oil works.
Step 2:

Combine the olive oil, honey, mustard, and ground pepper. Mix everything thoroughly until smooth. The oil should blend well with the honey.
Step 3:

Now prepare the rest of the ingredients. Use boneless beef — just the meat. You can swap out or add to the vegetables as you like. You can replace the red onion with a regular onion or shallots.
Step 4:

Start by marinating the onion. Cut the red onion into half-rings.
Step 5:

Mix the vinegar with the sugar and let it sit until the crystals dissolve. You can use any vinegar: regular 9% table vinegar, apple cider, or wine vinegar. I used apple cider vinegar.
Step 6:

Pour the marinade over the red onion and leave it while you prepare the rest of the ingredients. Drain off the vinegar before adding the onion to the salad (step 12).
Step 7:

Wash and dry the cherry tomatoes and cut them in half. You can also use regular tomatoes, cut into wedges.
Step 8:

Seed the bell pepper and cut it into strips. For a colorful salad, it's best to use peppers of different colors. I used yellow and orange.
Step 9:

Wash the herbs and chop them finely. Instead of parsley, you can use any herbs you like. At the very end I sprinkled the salad with green basil leaves. You can also use a ready-made mix of salad greens.
Step 10:

Do the beef last, so the salad comes out warm. Wash the piece of beef and pat it dry. Brush the beef with vegetable oil on all sides and sear it in a dry skillet over high heat for 3–5 minutes per side, depending on how done you want it. Transfer the seared meat to a cutting board and cut it into strips.
Step 11:

In a bowl, combine the cherry tomatoes, bell pepper, and marinated onion. Add the warm beef and the chopped herbs.
Step 12:

Drizzle the dressing over the salad and toss it quickly.
Step 13:

Serve the salad right away, while the beef is warm. Enjoy!

You can swap the beef for any other meat you prefer. But keep in mind that the cooking time, as well as the dish's flavor and calorie count, will change. Pork and lamb tend to be fattier than beef, while chicken breast or turkey are leaner. And the cooking time depends not just on the type of meat but also on which cut you use and how young or old the meat is.
Since everyone's sense of saltiness, sweetness, bitterness, heat, acidity, and pungency 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 spices are especially easy to overdo (chili pepper, for instance).
Use an oil with a high smoke point for frying! All oils are only beneficial up to a certain temperature — the smoke point — beyond which the oil starts to burn and forms toxic compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point. They contain lots of unfiltered organic particles that quickly start to burn. Refined oils are more heat-stable and have a higher smoke point. If you're going to cook in the oven, in a skillet, or on a grill, make sure you use an oil with a high smoke point. The most common high-smoke-point oils are refined sunflower, olive, and grapeseed.