Vegetable salad with beef

With breakfast, everything is clear, but what to cook for lunch and dinner for a hot day when you have to eat, but not hunting. Perhaps hodgepodge or cold soups? Or maybe a light salad with tomatoes and cucumbers, sprinkle them with oil and add a little boiled or lightly roasted meat? Yes, for the summer, chilled food - exactly what you need. Fresh vegetable salad with meat - the best lunch for a midday meal in the hot season.

Cooking time: 40 minutes.

According to the season to give the feature dish and make it more soft and delicate taste, beef salad would be nice to mayonnaise, sour cream or yogurt, and to prepare a layered appetizer of meat and eggs, with cheese, potatoes and mushrooms.

with meat and fresh vegetables salad recipe

Select select a piece of meat, beef pulp, preferably fresh and marinate in soy sauce for 10-15 minutes, chopped garlic and therein mixing 1/2 teaspoon of salt.

Heat a small amount of vegetable oil in a frying pan, place marinated pieces of perfect meat and fry on both sides on moderate heat for the bubbling average.

In the process of cooking beef blow off some part of soy marinade for meat, thereby feeding the pieces for steak juice juiciness. Cook about 5 minutes, then turn off the heat, cover the pan with a lid and leave languish.

In the meantime, wash and cook the meat for the salad vegetables:

not thick slice cucumbers into half rings, tomatoes on the divide is not large cloves, finely chop onions, finely chop the greens.

Salt the vegetables, sprinkle with spices and spicy hot pepper, pre-mix.

Cut fried steak in a pan thin and flat slices, add the chopped vegetables, pour the remaining soy sauce and connect all components.

Just before serving, summer salad of fresh vegetables and meat can be poured with lemon juice and beef boil or bake in the oven wrapped in foil. Importantly do not overcook the meat should stay inside a bit reddish.