This Beef and Vegetable Salad is a unique but wonderful salad. Cooked beef strips with sauteed carrots, peppers and fresh cucumbers with a homemade soy dressing. A must-try salad.

Try this Russian Chicken Vegetable Salad Recipe

Vegetable salad with beef in a bowl with a wooden spoon.

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how to make beef and vegetable salad-

Cut beef and peppers into thin strands. Julienne carrots (not too thin). Slice onion. Cut cucumbers into spears. All of the vegetables should be uniform in size.

How to cut all the ingredients needed for this quick vegetable salad with beef.

In a large skillet, cook meat until tender.

Add onions, carrots, and peppers cooking until each is tender. Set aside to cool.

How to cook beef and vegetables for this easy vegetable salad.

prepare Japanese inspired dressing-

In a bowl, combine soy sauce, sugar, garlic, Tobasco, oil, salt, and pepper.

In a large serving bowl, add the cooled ingredients from skillet, fresh cucumbers, and herbs. Add dressing. Toss until well combined. Refrigerate leftovers.

Beef and vegetable salad recipe with carrots and peppers.

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Beef and Vegetable Salad

5 from 4 votes
You are going to love this unique salad with beef, lightly sauteed pepper and carrots with fresh cucumber spears and a Japanese inspired soy sauce. 
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings



  • 3/4 pound beef, steak or sirloin
  • 1 large carrot, julienned
  • 1 red pepper, strands
  • 1 English cucumber
  • 1 small/medium onion, sliced
  • 2 Tbsp oil, to saute



  • Cut beef and peppers into strands. Julienne carrots. Slice onion.
  • In a large skillet, heat 1 Tbsp oil on med/high heat. Add meat and cook until golden in color and almost fully cooked, stirring frequently, cook 4 -5 minutes. Turn heat down to low, cover skillet and cook another 8-10 minutes, until meat is tender.
  • Turn heat back up to medium/high. Add onions and cook another 3 minutes, until onions become tender.
  • Add carrots and 1 Tbsp oil. Cook another 3 minutes. Add red peppers, cook another 3-4 minutes, just until all the vegetables are slightly tender. You don’t want to overcook the vegetables. Set aside to completely cool.
  • Cut cucumbers into spears.
  • Prepare the dressing. In a bowl, combine soy sauce, sugar, garlic, Tobasco, oil, salt, and pepper.
  • In a large bowl add the cucumbers, cooled ingredients from the skillet, herbs and dressing. Toss to combine.
  • Enjoy.


Calories: 432kcalCarbohydrates: 13gProtein: 17gFat: 35gSaturated Fat: 7gCholesterol: 60mgSodium: 676mgPotassium: 669mgFiber: 2gSugar: 6gVitamin A: 6050IUVitamin C: 83.7mgCalcium: 82mgIron: 4.1mg
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

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