Meat salads are often prepared to replace a full meal. Today I suggest you try the recipe with roast beef. The meat will turn out softer if you fry it over high heat, and at the end cover it with a lid for a couple of minutes.
Ingredients
- Beef (clipping) – 400 g
- Champignons - 200 g
- Lettuce - 200 g
- Cherry tomatoes - 150 g
- Bow purple - 1 piece
- Vegetable oil - 4 tbsp.l.
- Olive oil - 2 art.l.
- Balsamic vinegar - 2 tsp.
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Wash the beef and dry it thoroughly with paper towels.
Heat half of the vegetable oil in a frying pan, put the beef and fry until tender.
Chop tomatoes, champignons, tomatoes and roast beef.
Peel the purple onion, slice and sprinkle with balsamic vinegar.
Tear the salad leaves into pieces with your hands.
Fry the mushrooms in the remaining vegetable oil. 12-15 minutes is enough.
Mix beef, mushrooms, onions, tomatoes and salad leaves.
Add salt, ground pepper, olive oil and mix gently.
You can add sesame seeds, hot pepper and soy sauce to the finished dish.
