The special taste and aroma of properly cooked beef change the salad beyond recognition. Often, the older generation writes recipes to cookbooks that their children and grandchildren read. The most popular types of warm salad with beef slices are quite realistic to cook at home..

A simple step by step recipe
Step by step рецепты теплых салатов с говядиной
Ingredients amount
beef 400 grams
bell pepper 1 piece
zucchini 0.5 pieces
carrot 1 piece
vegetable oil for roasting
broccoli (frozen product) 0.5 pack
salt, Provencal herbs pinch
flaxseed or olive oil 4 tablespoons
sesame 2 tablespoons
Time for preparing: 15 minutes Calories per 100 grams: 200 Kcal

There are many simple and simple ways to concoct a salad mix. It may well replace the second dish in its satiety and the processing of ingredients. In the composition of such dishes hostesses include vegetables and oils, rich in vitamins and minerals. Fresh or baked vegetables perfectly complement the salad mixture.

How to cook a warm salad with beef and vegetables? First, let’s deal with the meat. It will be easier if the piece is immediately cut into small thin strips half a centimeter wide. To produce soft beef at the exit, experienced chefs pickle meat in Provencal herbs and salt and leave for a few minutes..

While the meat is soaked with the mixture, cut the zucchini into small cubes or julienne, browned with olive oil with pepper, carrot and broccoli. Peppers also cut into thin strips. Carrots – circles. Infrequently stir until golden brown. After roasting lightly salt.

Now the beef is ready to sauté. Add a few drops of refined oil to the pan, quickly fry the meat over high heat. It is important not to overdo the beef pieces, otherwise the fibers will become stiff..

Now you can start mixing ingredients and dressing. To do this, put in a dish of meat, vegetables, season with olive oil and sesame, mix. Serve with crackers, sauces, side dishes (for example, rice, boiled potatoes).

Thai warm beef salad

Warm snack is popular among fans of Thai cuisine, which is characterized by a combination of sharp and sour-sweet flavors, cooking method and spices. The following ingredients are used for this:

  • beef pieces for kharcho – 300 grams;
  • garlic – 3 cloves;
  • Ginger – 20-30 grams;
  • soy sauce – 4 tablespoons;
  • lime – 0.5 pieces;
  • Iceberg lettuce – 60 grams;
  • sesame – 2 tablespoons.

By the time cooking salad does not take more than fifteen minutes. The calorie content of a dish per 100 grams will be 250 Kcal..

Thai dishes are mainly prepared in a special container – wok. The cooking technique is different in that ingredients can be cooked quickly..

For a start, it is heated at medium heat, to which soy sauce is immediately added. Quickly fry the garlic with ginger. Squeeze lime juice, add pre-cut pieces of beef.


When the meat is covered with a crust of caramel color, put the mixture on a plate, sprinkle with sesame.

fry мясо

Salad “Iceberg” to break into pieces about 3 to 4 centimeters, mix with meat, ginger and garlic.


Beef and Eggplant Recipe

A warm mixture does not have to consist of several dozen ingredients. More often it turns out that the simpler the dish is made, the faster it is absorbed. Ingredients for beef and eggplant salad:

  • beef – 300 grams;
  • eggplant – 1 piece;
  • green beans – 100 grams;
  • salt – 2 pinches;
  • olive oil – to taste;
  • oregano – to taste.

By the time cooking takes 15-20 minutes. The calorie content of a dish per 100 grams will be 300-350 Kcal.

Since eggplant has a hard skin, it is best to bake it. To do this, heat the oven and bake the eggplant until the skin is separated from the pulp (pierce with a toothpick to check). Carefully peel, cut the pulp into strips or cubes.

Fry the beef, marinating it in advance with olive oil and salt with oregano. Add fresh or frozen green beans to the beef, mix. Dress the salad mixture with oil.

put outRecipe for fish stew with vegetables – one of the easiest recipes for every day.

Borsch without meat – a recipe for a dish that is not inferior to rich soups, which have become the hallmark of traditional Ukrainian cuisine.

Pork in a creamy sauce – the meat is very tender and juicy. Recipe here.

Option with bell pepper

With the arrival of spring, you want to have in your diet fresh vegetables to create original salads and dishes. Bulgarian pepper is a great addition to beef. Fresh, baked, fried Bulgarian pepper is good in any cooked method. List of ingredients for warm salad:

  • beef slices – 200 grams;
  • olive oil, a mixture of Italian spices and salt – to taste;
  • Bulgarian sweet pepper – 1 piece;
  • Iceberg lettuce – 60 grams;
  • cucumber – 1 piece.

By the time cooking takes 10 minutes. The calorie content of a dish per 100 grams will be 170 Kcal..

The salad is done quite quickly: cut pepper, cucumber into thin strips. Fry the beef pieces in olive oil with Italian herbs and salt. Add a few crumbled leaves of lettuce to the dish, mix thoroughly.

Warm meat salad with arugula


In warm salads, finely chopped fresh greens: parsley, dill, lettuce, and arugula. Such a mixture is easy, fast absorption by the body. One should not forget that the leaves of ruccola can be bitter, therefore it is worth adding to the salad with care..

Dairy products “muffled” pronounced bitterness, therefore, among the ingredients of the warm mixture will be sour cream as a dressing. Ingredients:

  • arugula – half packaging;
  • tomato – 2 pieces;
  • beef – 200 grams;
  • olive oil, a mixture of Italian spices and salt – to taste;
  • sour cream 15% – 3 tablespoons;
  • radish – 4 pieces.

By the time cooking takes 10 minutes. The calorie content of a dish per 100 grams will be 145 Kcal..

Fry the beef until golden brown in olive oil with Italian herbs and salt. Add arugula to the salad dish, cut tomatoes into slices. Cut radish into thin circles, sour cream salad, mix thoroughly.

Useful tips

  1. To make the beef tenderloin easier to cut into pieces, you must first put it in the freezer. Thus, the meat will be harder, the knife will not slide, even if cut against fibers;
  2. Salad can be seasoned with various types of oils: linseed, pumpkin, mustard, olive, grape seed;
  3. To keep the beef soft after roasting, it is necessary to marinate it before heat treatment (olive oil + spices). Garlic and rosemary, oregano and marjoram are wonderfully combined;
  4. In order for arugula not to give up bitterness, it is necessary to use sour cream as a dressing;
  5. Wok at home is a good thing. It can quickly fry foods without disturbing the texture, mix tastes. With wok, you can create salad mixes with author’s recipes;
  6. Warm salad mixture is best eaten immediately after serving. Oil in a chilled beef lettuce will drain to the bottom, lettuce leaves will become oily, beef tough;
  7. To warm beef salads, they often serve croutons baked for three to four minutes in the oven with olive oil with the addition of finely chopped garlic and dill.

Enjoy your meal!