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Beef and eggplant salad

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738
Kitchen European
Calorie content 78.5 kcal
Portions 8 port.
Cooking time 30 minutes.
Proteins * 27.2 g
Fats * 5.5 gr.
Carbohydrates* 6 gr.
* per 100 gr. product
Beef and eggplant salad
Content

A hearty salad of meat and vegetables can be the main course of a family dinner. The addition of spices and sweet and sour homemade dressing will make the salad flavorful and savory.

Ingredients

Cooking process

step 1 out of 6
Let's prepare all the ingredients. Cut the beef into strips. We also cut sweet peppers into thin strips. Grind the green leaves.
step 2 out of 6
Heat the pan with vegetable oil and fry the beef over high heat. Add salt and pepper. We mix. When all the moisture has evaporated, the fire can be made smaller. We continue to fry the beef until light golden brown. Put the finished meat in a salad bowl.
step 3 out of 6
Fry finely chopped eggplant in a preheated pan. Stir constantly and keep over medium heat until cooked.
step 4 out of 6
Add chopped peppers to the eggplants, mix and keep on fire for 2-3 minutes. We send vegetables to meat.
step 5 out of 6
Pour chopped greens and Korean carrots into a salad bowl. Let's start preparing the dressing. Mix the honey, lemon juice and black pepper thoroughly.
step 6 out of 6
Season and mix the salad. We serve a fragrant dish to the table warm. Bon Appetit!

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