Asian Beef Strip Salad with Peppers, Carrots, and Sesame Dressing

A fresh and protein-rich salad with tender beef strips, crunchy vegetables, and a flavorful sesame dressing. Perfect for a light yet satisfying dinner.

• 20 minutes
• 1 serving
• Main course

• gluten-free
• omnivore
• antioxidant
• b12-quelle
• high in protein
• vitamin-c-reich
• vitamin-k-reich
• cell-protective

Ingredients

• 180 g Beef ((rump/filet))
• 150 g Bell Pepper ((yellow))
• 80 g Carrots
• 150 g Cucumber
• 100 g Salad ((mixed))
• 10 g Soy Sauce ((low sodium))
• 5 g Rice Vinegar
• 1 piece Sesame ((toasted))
• 5 g Sesame Oil
• 0.5 piece Ginger (cm)
• 2.5 g Olive Oil (Extra Virgin)

Instructions

1. Heat olive oil in a pan over high heat. Sear the beef strips in portions until cooked. Season with salt and pepper. Remove from the pan and set aside.
2. For the dressing, whisk together soy sauce, rice vinegar, toasted sesame, sesame oil, and grated ginger in a small bowl.
3. Combine mixed leaf salad, strips of pepper, julienned carrots, and cucumber strips in a large bowl.
4. Pour the dressing over the salad and mix everything well. Arrange the seared beef strips on top of the salad.
5. Serve immediately.

More recipes

• Greek Gemista - Stuffed Peppers and Tomatoes with Rice
• Greek Spanakorizo - Spinach Rice with Dill and Lemon
• Greek Briam - Oven Vegetables with Potatoes and Oregano
• Vegetarian Vegetable Curry with Oyster Mushrooms and Coconut Oil
• Colorful Roasted Vegetables with Feta and Oregano
• Sweet Potato Chicken Stew with Baby Spinach
• Tuna Steak with Green Beans and Olives
• Oven Chicken with Rosemary Potatoes and Carrots
• Vegan Mushroom Oat Patties with Herb Dip
• Warm Beef Bean Chili with Cocoa
• Stuffed Peppers with Rice and Ground Meat (Classic)
• Spicy Pork Tenderloin Medallions with Mushroom Cream Sauce and Barley