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🍽️ Tender beef strips with pomegranate and red lentils

348 kcal · 30 min · 4 servings

Ingredients

• 250 g lean beef (e.g. roast beef)
• 1 lime
• 2 onions
• 4 tbsp oil
• 1 garlic clove
• 150 g red lentils
• salt
• 1 pomegranate
• pepper from the mill
• 150 g yogurt

Instructions

1. 1. Slice the roast beef into thin strips.
2. 2. Rinse the lime and pat it dry.
3. 3. Cut the thin outer layer of the lime peel into fine strips.
4. 4. Squeeze the juice out of the lime.
5. 5. Peel the onions and slice them into rings.
6. 6. Place the beef, lime peel, lime juice, onions, and oil into a bowl.
7. 7. Peel the garlic and press it directly into the bowl.
8. 8. Mix all ingredients thoroughly.
9. 9. Cover the bowl and let the marinade infuse overnight in the refrigerator.
10. 10. Heat a non-stick frying pan over medium-high heat.
11. 11. Add the marinated beef to the hot pan.
12. 12. Fry the meat for 12 to 15 minutes.
13. 13. Add a little water to the pan if necessary to prevent the meat from drying out.
14. 14. Boil the red lentils in water for 5 minutes.
15. 15. Drain the lentils and let them drain well.
16. 16. Cut open the pomegranate and break it apart.
17. 17. Remove the seeds and catch the released juice.
18. 18. Add the pomegranate seeds and the collected juice to the meat.
19. 19. Gently fold the seeds into the meat.
20. 20. Season the dish with salt and pepper to taste.
21. 21. Place the drained lentils on the plates.
22. 22. Add a dollop of yogurt to the lentils.
23. 23. Serve the warm beef strips on top of the yogurt.

Nutrition per serving

• kcal: 348
• Protein: 23 g · Fett/Fat: 18 g · Carbs: 23 g