Warm salad with eggplant and beef
Cooking time:
45 minutes
Active time:
45 minutes
Complexity:
Average
Such a salad with fried eggplants is suitable both for lunch or dinner, and for the festive table. And if you love Asian cuisine with its combination of meat, cilantro, soy sauce and vegetables, you should definitely like it.
See all Eggplant category recipes 
5
Recipe "Warm salad with eggplant and beef"
Ingredients for 3-4 servings
beef fillets
200 g
eggplant
1 small or 1/2 large
bell peppers red and yellow
1/4 pcs.
romano salad
150 g
corn starch
2 tbsp. spoons
vegetable oil for frying
6-8 tbsp. spoons
onion red
30 g
sesame white
1 tsp
salt
1 tsp or to taste
For refueling:
soy sauce
40 ml
vegetable oil
2 tbsp. spoons
lemon juice
1 tsp
ground black pepper
1/4 tsp or to taste
cilantro
a few twigs
Step 1/13
Cut the beef into thin strips.
Step 2/13
Put in a bowl, salt, add 1 tbsp. a spoonful of starch, mix.
Step 3/13
Wash the eggplant, cut into strips about 1 cm thick.
Step 4/13
Put in another bowl, add 1 tbsp. a spoonful of starch and mix.
Step 5/13
Heat a frying pan with 4-5 tbsp. tablespoons of oil. Cook the beef in small batches to prevent the meat from starting to stew. Fry each batch for 4-5 minutes, stirring occasionally.
Step 6/13
And then spread on a paper towel to remove excess fat.
Step 7/13
Pour another 2-3 tbsp. tablespoons of oil into the same pan, put the eggplants and fry for 6-7 minutes until tender. Place on a paper towel.
Step 8/13
Cut the onion into feathers, pepper into strips.
Step 9/13
Cut out the tough stems from the salad. Cut or tear the greens with your hands.
Step 10/13
In a bowl, mix romano leaves, red and yellow peppers, onions. Place on a large plate.
Step 11/13
In another bowl, combine the soy sauce, vegetable oil, lemon juice, black pepper and finely chopped cilantro.
Step 12/13
Combine the roasted beef, aubergines and dressing in a bowl.
Step 13/13
Place on a plate over the lettuce leaves, peppers and onions. Garnish with sesame seeds.
Ingredients for 3-4 servings
beef fillets
200 g
eggplant
1 small or 1/2 large
bell peppers red and yellow
1/4 pcs.
romano salad
150 g
corn starch
2 tbsp. spoons
vegetable oil for frying
6-8 tbsp. spoons
onion red
30 g
sesame white
1 tsp
salt
1 tsp or to taste
For refueling:
soy sauce
40 ml
vegetable oil
2 tbsp. spoons
lemon juice
1 tsp
ground black pepper
1/4 tsp or to taste
cilantro
a few twigs
Nutritional value per 100 g
Calories
266 kcal
Proteins
7 g
Fats
22 g
Carbohydrates
11 g
Saturated fat
3 g
Dietary fiber
2 g
Added sugar
0 g
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