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Salad with beef
A quick and easy salad recipe that even a beginner can handle. This non-trivial version of beef salad is notable for the fact that it does not contain mayonnaise. The sauce is prepared independently and turns out to be healthier than any store-bought options. Such a bright salad will decorate any table!
How to cook Salad with beef
Step 1
Cut the mushrooms, meat and pepper into medium pieces.
Step 2
Prepare the sauce: mix sour cream and soy sauce until smooth.
Step 3
Fry the mushrooms and meat until done. Layer the salad: meat-sauce-mushrooms-sauce-pepper. Decorate the salad with fresh herbs.
Salad with beef - FAQ About Ingredients, Baking Time and Storage
Yes, you can use chicken, turkey, or tofu as a substitute for beef. Adjust cooking times accordingly.
Store in an airtight container for up to 3 days. Keep the sauce separate if possible to maintain freshness.
Yes, this salad is low-carb. Just ensure the sauce ingredients fit your dietary needs.
Yes, omit the beef and use mushrooms, tofu, or tempeh as the main protein.
Reheat the beef in a pan over medium heat for 2-3 minutes to avoid overcooking.
Freezing is not recommended due to the fresh vegetables and creamy sauce, which may separate upon thawing.
Try adding avocado, cherry tomatoes, or cucumber for extra crunch and flavor.
Double or triple the ingredients proportionally, but keep the sauce balanced to avoid overpowering the salad.
Cilantro, parsley, or dill add a fresh, vibrant touch to the salad.
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