Beef and Vegetable Salad
You are going to love this unique salad with beef, lightly sauteed pepper and carrots with fresh cucumber spears and a Japanese inspired soy sauce.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
- 3/4 pound beef, steak or sirloin
- 1 large carrot, julienned
- 1 red pepper, strands
- 1 English cucumber
- 1 small/medium onion, sliced
- 2 Tbsp oil, to saute
Cut beef and peppers into strands. Julienne carrots. Slice onion.
In a large skillet, heat 1 Tbsp oil on med/high heat. Add meat and cook until golden in color and almost fully cooked, stirring frequently, cook 4 -5 minutes. Turn heat down to low, cover skillet and cook another 8-10 minutes, until meat is tender.
Turn heat back up to medium/high. Add onions and cook another 3 minutes, until onions become tender.
Add carrots and 1 Tbsp oil. Cook another 3 minutes. Add red peppers, cook another 3-4 minutes, just until all the vegetables are slightly tender. You don’t want to overcook the vegetables. Set aside to completely cool.
Cut cucumbers into spears.
Prepare the dressing. In a bowl, combine soy sauce, sugar, garlic, Tobasco, oil, salt, and pepper.
In a large bowl add the cucumbers, cooled ingredients from the skillet, herbs and dressing. Toss to combine.
Calories: 432kcal | Carbohydrates: 13g | Protein: 17g | Fat: 35g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 676mg | Potassium: 669mg | Fiber: 2g | Sugar: 6g | Vitamin A: 6050IU | Vitamin C: 83.7mg | Calcium: 82mg | Iron: 4.1mg