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🍽️ Beef Salad with Roasted Peanuts

785 kcal · 30 min · 4 servings

Ingredients

• 1 clove garlic
• 2 cm fresh ginger
• 2 tbsp soy sauce
• peanut oil
• salt
• pepper (from the mill)
• 2 beef filet steaks (kitchen-ready, approx. 160 g each)
• 100 g green beans
• 100 g snow peas
• 100 g carrots
• 0.5 bunch radishes
• 80 g lamb's lettuce
• 0.5 red chili pepper
• 60 g unsalted, peeled peanut kernels
• 1.5 tbsp rice vinegar
• 0.5 tsp palm sugar

Instructions

1. 1. Peel the garlic and the ginger root.
2. 2. Finely chop the garlic and ginger.
3. 3. Mix the chopped vegetables with the soy sauce and three tablespoons of oil.
4. 4. Season the marinade with salt and pepper.
5. 5. Wash the meat and pat it dry with a kitchen towel.
6. 6. Cover the meat with the marinade and let it marinate for about one hour.
7. 7. Wash the beans and remove the hard ends.
8. 8. Boil the beans in salted water for about eight minutes.
9. 9. Drain the beans and rinse them with cold water to stop the cooking process.
10. 10. Let the beans drain well.
11. 11. Wash the snow peas and remove the hard ends.
12. 12. Boil the snow peas in salted water for about three minutes.
13. 13. Drain the snow peas and rinse them with cold water.
14. 14. Let the snow peas drain well.
15. 15. Peel the carrots.
16. 16. Slice the carrots into long, thin strips using a vegetable peeler.
17. 17. Wash the radishes and remove the stems.
18. 18. Slice the radishes into thin rounds.
19. 19. Wash the salad greens and remove any wilted leaves.
20. 20. Spin the salad dry.
21. 21. Toss the dry salad with the prepared carrots and radishes.
22. 22. Distribute the vegetables onto the plates.
23. 23. Wash the chili and slice it into thin rings.
24. 24. Roast the peanuts in a hot pan without additional fat.
25. 25. Remove the golden-brown nuts from the pan and set them aside.
26. 26. Take the meat out of the marinade and let the liquid drain off.
27. 27. Fry the meat in the hot pan with the remaining oil for three to four minutes on each side.
28. 28. Remove the meat from the pan and let it rest briefly.
29. 29. Slice the meat into thin strips.
30. 30. Whisk the vinegar with two to three tablespoons of oil.
31. 31. Set aside the chili rings for the vinaigrette.
32. 32. Season the vinaigrette with salt, pepper, and sugar.
33. 33. Drizzle the vinaigrette over the salad.
34. 34. Distribute the meat slices over the salad.
35. 35. Sprinkle the roasted peanuts over the salad.
36. 36. Serve the salad immediately.

Nutrition per serving

• kcal: 785
• Protein: 58 g · Fett/Fat: 54 g · Carbs: 19 g