Bulgur and Beef Salad
⏳ Time
20 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
This salad can be enjoyed immediately after preparation while it's warm, or served once it has cooled down. Both options are equally good.
Ingredients
- Flank Steak - 14.1 oz
- Bulgur - 3.5 oz
- Young zucchini - 5.3 oz
- Sweet Pepper - 7.1 oz
- "Tango Mix Salad Leaf Blend 'White Dacha'" - 14.1 oz
- Yakiniku sauce - 3 fl oz
- Dijon Mustard - 1.8 oz
- Dry White Wine - 3 fl oz
- Olive Oil - 1 fl oz
- Salt - to taste
- White Pepper (whole) - to taste
Step by Step guide
Step 1
In a deep bowl, mix together the teriyaki sauce, mustard, and 20 ml of olive oil. Season with salt and pepper to taste, and place the piece of beef brisket in the marinade. Let it sit in a warm place for ten to fifteen minutes.
Step 2
Cook the bulgur for about ten minutes, using twice as much water as the grain.
Step 3
While the bulgur is cooking, heat a skillet and add a little oil. Sauté the bell pepper and the halved mini zucchini until they are golden brown. Season with salt and pepper.
Step 4
Once the bulgur is cooked, let it sit on a warm burner or low heat for a few minutes, stirring occasionally — this will allow the grains to dry out slightly and become fluffy.
Step 5
Sear the piece of meat in a skillet all over until it develops a dark crust, gradually adding white wine as it cooks.
Step 6
In a large bowl, combine the bulgur with the salad leaves and sautéed vegetables, then dress with olive oil. Top with thinly sliced meat.
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