This salad recipe is definitely going to be one you will be adding to your book of favorite recipes. I know many of you will look at the ingredients and think, not for me. I am very much a visual person and usually say the same thing if I see ingredients I’m not exactly fond of. However, I cannot begin to tell you how amazing this salad is! The beef with carrots, red peppers and cucumbers are so good. The combination is definitely unique but so worth the try. The dressing, which is Japanese inspired, just makes this salad truly a one of a kind. You’ll agree once you give it a try.

Those of you who have been following our blog for a while, know how much I love to talk about my mother-in-law’s cooking. She is a phenomenal cook. We have so many recipes inspired by her on our blog. Not only is she a great cook but her gift for hosting is just indescribable. Whenever we get invited to go to her house, it’s always such a treat for the whole family. She always has something so unique and different for us to try. It’s such a treat to be able to sit down and enjoy someone else’s cooking. She takes the traditional Uzbekistan cuisine and gives it her own twist and usually it’s beyond amazing. I am so honored to share so many of her recipes. (Have you tried her Uzbek Lepyoshki and Classic Uzbek Salad?)

Sharing recipes like this one makes the longing for spring and summer days oh so real. Like we are ready, spring, please come. I am officially over getting the kids bundled up, putting on their boots, hats and groves. This year’s weather is something else. One day we are in the high 60’s and sunny. Next day low 25’s and freezing and the following mid 40’s. Ohio weather truly cannot decide what it is doing. I am ready to put away the winter clothes, get the grill on the deck and all of the summer furniture. I am ready for picnics and fellowship with loved ones. Salads like this one really make me want summer to come sooner. Summer days where the vegetables are fresh and all salads taste so much better. Ha! I bet you too are now ready for summer. You’re welcome for reminding you of what we are missing.

Ingredients for Beef and Vegetable Salad-

Salad-

3/4 pound beef (steak or sirloin)

1 large carrot

1 red pepper

1 English cucumber

1 small/medium onion

Dressing-

2 Tbsp low sodium soy sauce

1 ½ tsp sugar

2 garlic cloves, minced

½ tsp salt

1 tsp Tobasco sauce

3 Tbsp oil (canola, vegetable or olive oil)

¼ tsp Pepper

½ cup fresh Herbs, chopped (parsley or cilantro)

2 Tbsp oil, for sauteeing

How to makes Beef and Vegetable Salad-

Cut beef and peppers into strands. Julienne carrots (not too thin). Slice onion. Cut cucumbers into spears.

In large skillet, heat 1 Tbsp on med/high heat. Add meat and cook until golden in color and almost fully cooked, stirring frequently (4 -5 minutes). Turn heat down to low, cover skillet and cook another 8-10 minutes, the meat will become tender.

Turn heat back up to medium/high. Add onion and cook another 3 minutes, until onions start to 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.

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

Add the cooled ingredients from skillet, cucumbers and herbs into bowl. Mix well. Add dressing. Toss again.

Enjoy.

5 from 3 votes

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Beef and Vegetables Salad

You are going to love this unique salad with beef, lightly sauteed vegetables and cucumber spears. 

Ingredients

• Salad-
• 3/4 pound beef steak or sirloin
• 1 large carrot
• 1 red pepper
• 1 English cucumber
• 1 small/medium onion
• Dressing-
• 2 Tbsp low sodium soy sauce
• 1 ½ tsp sugar
• 2 garlic cloves minced
• ½ tsp salt
• 1 tsp Tobasco sauce
• 3 Tbsp oil canola, vegetable or olive oil
• ¼ tsp Pepper
• ½ cup fresh Herbs parsley or cilantro, chopped
• 2 Tbsp oil for sauteeing

Instructions

1. Cut beef and peppers into strands. Julienne carrots (not too thin). Slice onion.
2. In large skillet, heat 1 Tbsp on med/high heat. Add meat and cook until golden in color and almost fully cooked, stirring frequently (4 -5 minutes). Turn heat down to low, cover skillet and cook another 8-10 minutes, the meat will become tender.
3. Turn heat back up to medium/high. Add onion and cook another 3 minutes, until onions start to become tender.
4. 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.
5. Prepare dressing. In bowl, combine soy sauce, sugar, garlic, Tobasco, oil, salt and pepper.
6. Cut cucumber into spears. Add the cooled ingredients from skillet and herbs. Mix well. Add dressing.
7. Enjoy.