Description
How often I hear from women who want to teach their men to a healthy diet, that it is impossible. And that no man wants to eat "grass". Indeed, many of them do not understand why they were trying to get there, what to eat ruminants. But "the use of& quot; meat practically none of them no doubt. Well, I think, no need to force anything. I think the salad with roast beef and red wine will not impress any meat eater, and you need no more than 30 minutes and a set of simple but wholesome ingredients. In the end, everyone gets what he wants. It's delicious, simple, quick, easy and useful.
Ingredients
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Beef
200 g
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Lettuce
1 plug
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Carrots
100 g
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Red onion
1 piece
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Dry red wine
200 ml
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Soy sauce
2 Tbsp
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Marinade
4 Tbsp
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Black pepper
-
Olive oil
2 Tbsp
Cooking
To prepare the products. Salad greens thoroughly cleaned. Beef need to clean up from films.
Cut the beef into thin, equal slices. This will make it easier if beef is slightly pre-freeze.
Marinate beef in teriyaki sauce (or soy) with olive oil and black pepper.
Carrots cut into medium slices or use baby carrots, cut in half. Onion cut into large feathers.
The pieces of beef fry in a well heated pan for 1-2 minutes on each side.
Beef should be lightly browned - "sealed", but the inside should stay moist, then remove it from the pan.
Instead add to the same pan the carrots and onions.
Add salt and pepper and lightly brown the vegetables. Extract them to the pan.
To degradirovali the contents of the pan by pouring red wine. Then add 2 tablespoons of soy sauce, stirring lightly to evaporate the resulting sauce.
When the sauce starts to slightly thicken, put into it slices of beef, so the meat comes to preparedness and saturated flavors of the sauce. Let it sit all together on low heat for 2-3 minutes and leave to cool. The sauce formed in the pan as a result of all manipulations, the result will be a great filling-frosting, where you can fill the salad, and decorate the dish.
Meanwhile, prepare the salad. Romaine leaves coarsely torn with your hands, discarding the hard bases. * Leaves for a salad is always to tear the arms, because the greens oxidize when in contact with iron and quickly loses your favor, your juice and original form.
To the salad add fried onions and carrots, drizzle with olive oil and a couple drops of soy sauce and pepper and mix well. At this stage, along with vegetables you can immediately stir in lettuce and beef, but I recommend to put it on top of the salad. (* If the man promised meat - they want to see, not to look among unknown grass ;)
The salad is served on a large plate and fold over the pieces of beef and all the salad is covered in sauce glaze that has formed in the pan from frying degeneracy, evaporation and subsequent bringing to readiness of meat. Perhaps, to indulge in this salad myself - also a pleasure).
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