Easy Beef Stroganoff Slow Cooker Recipe Rosemary

If you’ve been craving for refreshing and filling food lately, you can’t miss this simple beef salad recipe. It’s quick and easy, delicious, and has high nutritional value. Come and learn with me!

Why I love this recipe

I really love this beef salad recipe for a few reasons:

First of all, this beef salad uses a lot of ingredients, not only high-quality beef, rich in protein, but also refreshing vegetables, such as bitter chrysanthemum, head lettuce, kale, purple cabbage, but also with eggs, corn, etc., super nutritious Evenly distributed, it can meet the daily energy needs of the human body.

Although there are many ingredients, beef salad is very simple to make. The beef only needs to be fried for about 5 minutes, and the vegetables only need to be washed. Eggs and corn need to be cooked in advance, and then all the ingredients can be mixed and it is done.

Finally, in terms of taste, this beef salad recipe tastes very good. It is paired with vinegar, which has a sour and crisp taste, and you can feel the mellow taste in every bite.

Needed and Substitutions

Main Ingredients

Beef: Provides a meaty texture, offering a firm, mellow taste.

Additional ingredients

Berries, iceberg lettuce, and broccoli: add a refreshing taste to the salad, balance the flavors of other ingredients, and stimulate appetite.

Corn kernels and corn chunks: sweet taste, adding sweetness and a soft and glutinous texture.

Potatoes and pumpkin: They have a soft and sticky texture and add a sense of fullness to the salad.

Cherry tomatoes and oranges: provide a sweet and sour taste and bright color.

Eggs: Provide high-quality protein and add nutrition to beef salad.

Kale and purple cabbage: contain a variety of vitamins, minerals and antioxidants, adding a special taste.

Pea sprouts: They have a tender texture and add a fresh vegetable flavor to salads.

Condiment

Vinaigrette: It has a sweet and sour taste and is used as a salad dressing to enhance the flavor of other ingredients.

Rosemary: Adds a unique aroma and enhances the flavor of the salad.

Alternatives

Beef: can be replaced with chicken, shrimp or fish.

Chrysanthemum: can be replaced by lettuce, arugula, etc.

Romaine lettuce: can be replaced with romaine lettuce, iceberg lettuce, etc.

Broccoli: Can be replaced with cauliflower, asparagus, etc.

Corn kernels: can be replaced with green beans, edamame, etc.

Corn cubes: can be replaced with sweet potato cubes, yam cubes, etc.

Potatoes: Purple sweet potatoes or taro can be used instead.

Pumpkin: can be replaced with carrots, zucchini, etc.

Cherry tomatoes: can be replaced with cherry radishes, small tomatoes, etc.

Orange: Can be replaced with strawberry, mango, blueberry and other fruits.

Eggs: can be replaced by tofu, nuts, etc.

Kale: can be replaced with spinach, lettuce, etc.

Purple cabbage: can be replaced with cabbage, red chicory, etc.

Vinegar: can be replaced with olive oil, lemon juice, yogurt, etc.

Rosemary: You can use thyme, basil, etc. instead.

Pea sprouts: can be replaced with alfalfa sprouts, bean sprouts, etc.

How can beef be cut into shapes?

In my opinion, you can cut the beef in any way you want, for this recipe I cut it into strips which give it a nice, slightly chewy texture.

However, if you like, you can dice or cube the beef. Small cubes make it easier to absorb the flavor. If you want the salad to look more distinctive, slice it thinly. Thin slices of beef are visually appealing.

Which beef to choose?

If you use steak to make beef salad, I would recommend fillet steak or sirloin steak. These steaks are tender and juicy, with almost no fascia, and have a more delicate taste when made into salads.

If you use meat from a certain part of the beef, I would recommend beef shoulder. First of all, beef shoulder is affordable, the meat is relatively tender, contains the right amount of fat, and is very fragrant after frying. It is very cost-effective to make beef salad and you can easily enjoy a delicious and affordable salad.

Secondly, the beef tenderloin is also very good, the meat is tender and juicy, with almost no fat and fascia. It has a very soft and tender texture and is easy to fry. It can maintain a tender and smooth taste and goes very harmoniously with the other ingredients in the salad.

Tips for Success

Beef processing

Before frying the beef, you must remove all the moisture from it, otherwise it will easily splash oil during the frying process; you can use kitchen paper towels to absorb the moisture on the surface, then sprinkle a small amount of salt and black pepper for seasoning, and marinate for about 15 minutes to make the beef more flavorful.

When frying, wait until the pan is hot enough before adding the beef, so that the gravy can be quickly locked in. Fry each side for 2-3 minutes, and control the time accurately for 5 minutes to prevent it from being overcooked or undercooked. After frying, let it stand for 3-5 minutes before cutting, so that the gravy will be more evenly distributed.

Vegetable processing

This beef salad uses many kinds of vegetables, such as bitter lettuce, iceberg lettuce, kale and purple cabbage. After washing, use kitchen paper to absorb the moisture to avoid moisture retention and dilution of the vinegar juice, which will affect the taste of the salad.

Broccoli, potatoes, and pumpkin can be blanched in advance: blanch broccoli for 1-2 minutes, potatoes and pumpkin for 3-5 minutes, until they are cooked through, to ensure the taste and color of the vegetables.

Vinaigrette

Vinaigrette is the key to this beef salad. If you like sweet and sour taste, you can mix olive oil, apple cider vinegar, and honey in a ratio of 3:2:1, and then add a little salt and black pepper and mix well. In addition, you can also add a few drops of lemon juice according to your personal taste to add a fresh fruity aroma.

Food pairing

There are many requirements for the arrangement of ingredients. You can first put the bitter chrysanthemum and iceberg lettuce on the bottom of the bowl as the basic foundation, and then place the colorful vegetables, fruits, eggs and beef in order. This is not only beautiful, but also tastes richer and more diverse.

Decorative embellishments

The chopped parsley and pea sprouts not only enhance the appearance, but also add a unique aroma. The chopped parsley is sprinkled after the beef is fried, and the pea sprouts are placed after the dish is served to ensure its freshness and color.