Warm Beef Salad with Bell Peppers and Vegetables
Very tasty, juicy, bright and festive! Warm Beef Salad with Bell Peppers and Vegetables is perfect for meat lovers and fans of hearty salads. It is easy to prepare and looks impressive on the table.
Updated : 25 November, 2025
Easy
About 30 min.
Ingredients
300 grams
Beef
200 grams
Tomato
2
Bell pepper
1
Onion
10 grams
Parsley
2 tablespoon
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Sauce
3 tablespoon
Olive oil
1 tablespoon
Honey
1 teaspoon
Mustard
to taste
Ground black pepper
Marinade
2 tablespoon
Apple cider vinegar
1 teaspoon
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make a warm beef salad with bell peppers and vegetables? Prepare all listed ingredients. Start with the dressing. You may replace or adjust ingredients to your taste - for example, use smooth mustard instead of grainy mustard. I used olive oil, but any vegetable oil works.
Step 2
Mix olive oil, honey, mustard and ground pepper. Stir well until completely combined. The oil should blend smoothly with the honey.
Step 3
Prepare the remaining ingredients. Use boneless beef. Vegetables can be changed to taste. Red onion may be replaced with regular yellow onion or shallots.
Step 4
Start by marinating the onion. Slice the red onion into half-rings.
Step 5
Mix vinegar with sugar and let the crystals dissolve. Any vinegar works: white 9%, apple cider, or wine vinegar. I used apple cider vinegar.
Step 6
Pour the marinade over the red onion and leave it while you prepare the rest. Drain off the vinegar before adding the onion to the salad (step 12).
Step 7
Wash cherry tomatoes, pat dry, and cut them in half. You may also use regular tomatoes - slice them into wedges.
Step 8
Remove the seeds from the bell peppers and slice them into thin strips. For a bright salad, use peppers of different colors. I used yellow and orange.
Step 9
Wash and finely chop the herbs. You may use any herbs you like instead of parsley. I sprinkled fresh basil leaves on top at the end. A ready-made salad greens mix also works.
Step 10
Cook the beef last so the salad stays warm. Wash and pat dry the beef. Rub it lightly with vegetable oil and sear in a dry skillet over high heat for 3-5 minutes on each side, depending on desired doneness. Transfer the beef to a board and slice into thin strips.
Step 11
Combine cherry tomatoes, bell peppers and marinated onion in a bowl. Add the warm beef and chopped herbs.
Step 12
Pour the dressing over the salad and toss quickly.
Step 13
Serve immediately while the beef is still warm. Enjoy!
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