Vegetable salad with beef

With breakfasts, everything is clear, but what to cook for lunch and dinner for a hot day, when you need to eat, but not hunting. Maybe okroshka or cold soups? Or maybe a light salad with tomatoes and cucumbers, pour oil over them and add a little boiled or lightly fried meat? Yes, for the summer, chilled dishes are exactly what you need. Fresh Meat Vegetable Salad is the best lunch for a midday meal during the hot season.

Cooking time: 40 minutes.

According to the season, in order to give a special feature to the dish and make it softer and more delicate in taste, it would be nice to season the beef salad with mayonnaise, sour cream or yogurt, and prepare a puff snack of meat and eggs, with the addition of cheese, potatoes and mushrooms.

Recipe for Salad with Meat and Fresh Vegetables

Choose a selected piece of meat, beef pulp, preferably fresh and marinate in soy sauce for 10-15 minutes, chop the garlic in it and mix 1/2 teaspoon of salt.

Heat a small amount of vegetable oil in a skillet, place the marinated pieces of selected meat and fry on both sides over medium-medium murmuring heat.

While cooking the beef, add some of the soy marinade for the meat, thereby feeding the steak chunks with juice for juiciness. Cook for no more than 5 minutes, then turn off the heat, cover the pan with a lid and leave to simmer.

Meanwhile, rinse and prepare vegetables for the meat salad:

cut the cucumbers into not thick half rings, divide the tomatoes into small slices, finely chop the onions, finely chop the greens.

Season vegetables with salt, sprinkle with spices and hot pepper, mix beforehand.

Cut the sautéed steak in a skillet into thin and flat slices, add to the chopped vegetables, pour over the remaining soy sauce and combine.

Just before serving summer salad of fresh vegetables and meat can be drizzled with lemon juice and beef can be boiled or baked in foil wrapped in the oven. The main thing is not to overcook, the meat should remain a little reddish inside.