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🍽️ Asian Beef Salad

223 kcal · 30 min · 4 servings

Ingredients

• 1 small onion
• 2 garlic cloves
• 10 g ginger (1 piece)
• 1 red chili pepper
• 3 sprigs mint
• 3 sprigs cilantro
• 250 g snow peas
• salt
• 2 zucchini
• 250 g mixed leaf salad
• 360 g beef steak (2 beef steaks)
• 1 tbsp soybean oil
• 2 tbsp soy sauce

Instructions

1. 1. Peel the onion, garlic, and ginger.
2. 2. Dice everything into very small cubes.
3. 3. Wash the chili pepper.
4. 4. Cut it in half lengthwise.
5. 5. Remove the seeds.
6. 6. Finely chop the chili.
7. 7. Wash the mint and coriander.
8. 8. Shake them dry.
9. 9. Pluck off the leaves.
10. 10. Set aside eight leaves each for garnishing.
11. 11. Finely chop the remaining herbs.
12. 12. Wash the snow peas.
13. 13. Remove the tough strings.
14. 14. Blanch them in salted boiling water for 1 to 2 minutes.
15. 15. Drain them.
16. 16. Rinse them with cold water to stop the cooking process.
17. 17. Let them drain well.
18. 18. Wash the zucchini.
19. 19. Cut it into pieces about 1 centimeter thick.
20. 20. Cut these pieces lengthwise into thin strips.
21. 21. Wash the salad greens.
22. 22. Remove any wilted parts.
23. 23. Spin them dry.
24. 24. Tear them into bite-sized pieces.
25. 25. Divide the greens among four bowls.
26. 26. Pat the steaks dry with a kitchen towel.
27. 27. Heat oil in a pan.
28. 28. Fry the steaks for 4 to 5 minutes on each side.
29. 29. Add the vegetables along with the onion, garlic, ginger, and chili to the pan.
30. 30. Sauté briefly, turning occasionally.
31. 31. Season everything with soy sauce.
32. 32. Remove the meat from the pan.
33. 33. Let it rest briefly.
34. 34. Slice it into thin strips.
35. 35. Mix it with the chopped mint and coriander into the vegetables.
36. 36. Serve the warm vegetable and meat salad on the prepared salad leaves.
37. 37. Garnish with the reserved mint and coriander leaves.

Nutrition per serving

• kcal: 223
• Protein: 25 g · Fett/Fat: 9 g · Carbs: 10 g