Budapest Beef Salad
Provides plenty of complete protein, iron, zinc, and B12 from beef. Pickled onion, cucumbers, pepper, and tomatoes add crunch and acidity, making the salad hearty without potatoes or grains.
Boil the beef (500 g) until tender ahead of time, cool, and cut into thin strips. Mix olive oil (100 g), sugar-free soy sauce (30 g), garlic (8 g), allulose (3 g), paprika (3 g), hot chili pepper (1 g), and table salt (2 g); drizzle some marinade over the beef.
Slice the red onion (120 g) into half-rings. Mix 9% vinegar (25 g) with warm water (25 g), cover the onion, leave for 15 minutes, then drain.
Cut sugar-free pickled cucumbers (160 g) and bell pepper (200 g) into strips, quarter the cherry tomatoes (200 g), and chop the cilantro (20 g).
Layer the ingredients or mix them right away. Add the remaining dressing before serving and toss so the beef and vegetables are coated with marinade.
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