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Print Recipe
Warm Salad with Beef Recipe
I liked everything about this recipe: the ingredients, the simplicity of cooking, and, most importantly, the taste and aroma of meat with your favorite vegetables. I believe that this dish was unfairly overlooked and ask for its rehabilitation.
Cook Time 40 minutes
Servings
Ingredients
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Remove the rind from the pumpkin, remove the seeds and soft fibers, and cut into slices. I did not manage to cut the whole pumpkin into slices due to its Botanical features, part of it I cut into straws.
    Remove the rind from the pumpkin, remove the seeds and soft fibers, and cut into slices. I did not manage to cut the whole pumpkin into slices due to its Botanical features, part of it I cut into straws.
  2. Wash the beef steak, dry it and lightly brown it to soften the fibers. Meat prepared in this way will fry faster and more evenly.
    Wash the beef steak, dry it and lightly brown it to soften the fibers. Meat prepared in this way will fry faster and more evenly.
  3. Cut the meat into strips across the fibers.
    Cut the meat into strips across the fibers.
  4. Heat the vegetable oil in a frying pan and fry the meat in it. The author recommends doing this for 3 minutes. I would recommend extending this stage to 5-7 minutes. Season the meat with salt and pepper.
    Heat the vegetable oil in a frying pan and fry the meat in it. The author recommends doing this for 3 minutes. I would recommend extending this stage to 5-7 minutes. Season the meat with salt and pepper.
  5. Now you can add a pumpkin. But I want to warn you that it, that is, pumpkin, when thinly sliced and long-term heat treatment will not be preserved in slices and will inevitably turn into a mass. Here I see three exits. Or marinate the slices of pumpkin in the marinade from under the corn cobs. Or add them last, after the cobs. Or leave everything as it is, because the pumpkin flavor and aroma are preserved in the dish unambiguously, as well as individual slices.
    Now you can add a pumpkin. But I want to warn you that it, that is, pumpkin, when thinly sliced and long-term heat treatment will not be preserved in slices and will inevitably turn into a mass. Here I see three exits. Or marinate the slices of pumpkin in the marinade from under the corn cobs. Or add them last, after the cobs. Or leave everything as it is, because the pumpkin flavor and aroma are preserved in the dish unambiguously, as well as individual slices.
  6. Cut the washed and dried leeks into thin rings. Leave some of it for decoration, and add most of it to the pan.
    Cut the washed and dried leeks into thin rings. Leave some of it for decoration, and add most of it to the pan.
  7. Remove the corn cobs from the marinade, dry them and cut them in half lengthwise. Just put it in the pan. Stir-fry the meat and vegetables for 5 minutes. But this stage I reduced to 3 minutes. Enough.
    Remove the corn cobs from the marinade, dry them and cut them in half lengthwise. Just put it in the pan. Stir-fry the meat and vegetables for 5 minutes. But this stage I reduced to 3 minutes. Enough.
  8. Prepare a dressing of Apple juice (white wine), soy sauce, salt, sugar, pepper. Mix all these ingredients and pour the dressing over the vegetables and meat in the pan, sprinkle with sesame seeds and herbs. Parsley, unfortunately, was not, replaced with dill. Gently mix and simmer for 2 minutes.
    Prepare a dressing of Apple juice (white wine), soy sauce, salt, sugar, pepper. Mix all these ingredients and pour the dressing over the vegetables and meat in the pan, sprinkle with sesame seeds and herbs. Parsley, unfortunately, was not, replaced with dill. Gently mix and simmer for 2 minutes.
  9. Wash the tomatoes, dry them, cut them in half and remove the seeds. It gets watery, and our salad is juicy enough as it is. Cut the fleshy part of the tomato into strips. Mix part of it with the salad, and use the remaining slices for decoration.
    Wash the tomatoes, dry them, cut them in half and remove the seeds. It gets watery, and our salad is juicy enough as it is. Cut the fleshy part of the tomato into strips. Mix part of it with the salad, and use the remaining slices for decoration.
  10. Ready.
    Ready.

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