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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.
  • Enjoy.