Beef and Potato Salad

Hot Beef and Potato Salad Perfect for Winter

Senny

2 min read

Wash the steak and cut it into small cubes. Marinate with salt, cooking wine, soy sauce, additional salt, black pepper, and a little olive oil for one hour. Then wrap it in aluminum foil and bake in the oven at 210°C for 15 minutes.
Cut the potato into small pieces, toss with a bit of black pepper, salt, and olive oil until evenly coated. Bake in the oven at 210°C for 15 minutes (simultaneously with the steak).
Slice the mushrooms and sauté them over low heat until cooked, adding a pinch of salt and soy sauce.
Boil an egg and dice the pickled cucumber. Arrange all the above ingredients on a plate and drizzle with the sauce before serving.

Pre-cooked beef can be used, or opt for sliced cooked beef for convenience.
Avoid overcooking the potato to maintain its texture.
Adjust the amount of salad dressing based on personal taste preference for a lighter option.

👉🏻✨BENEFITS

This salad not only offers a delightful taste but also provides a good balance of protein (from beef), dietary fiber (from potato and vegetables), and various vitamins, promoting digestion and enhancing overall health.

👉🏻✨NUTRITIONAL

Beef is rich in high-quality protein, iron, and zinc, aiding muscle repair and immune function. Potatoes provide essential carbohydrates, vitamin C, and B vitamins, supporting energy levels and nervous system health. Fresh vegetables contribute fiber, vitamins, and minerals, promoting gut health and immune enhancement.