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🍽️ Stir-fry vegetable salad with marinated beef

455 kcal · 30 min · 4 servings

Ingredients

• 150 g black soybean
• 600 g beef fillet (kitchen-ready)
• 3 tbsp soybean oil
• 1 tbsp light soy sauce
• 2 red bell peppers
• salt
• 1 large romaine lettuce
• 150 g corn (can)
• 150 ml coconut milk (unsweetened)
• 1 tsp sambal oelek
• light soy sauce
• lime juice

Instructions

1. 1. Place the beans in a bowl and cover with water. Let them soak overnight.
2. 2. Wash the meat and pat it dry with a kitchen towel. Cut it into small, bite-sized cubes.
3. 3. Peel the garlic and the ginger. Mince both ingredients finely.
4. 4. Mix the chopped garlic-ginger mixture with the oil and soy sauce.
5. 5. Add the meat pieces to the marinade. Toss them well so they are coated everywhere.
6. 6. Let the meat marinate in the marinade for about 1 hour.
7. 7. Wash the bell pepper. Cut it in half and remove the inside with the seeds.
8. 8. Cut the deseeded bell pepper into small pieces.
9. 9. Drain the soaked beans.
10. 10. Fill a pot with plenty of water and add salt. Bring the water to a boil.
11. 11. Cook the beans in the boiling salted water until they are tender.
12. 12. Drain the beans and rinse them immediately with cold water to stop the cooking process.
13. 13. Let the beans drain well in a sieve.
14. 14. Separate the leaves from the romaine lettuce.
15. 15. Wash the lettuce leaves thoroughly.
16. 16. Spin the salad dry or pat it dry.
17. 17. Tear the dry lettuce leaves into small pieces.
18. 18. Hold a sieve over the sink and rinse the corn with water.
19. 19. Let the corn drain well in the sieve.
20. 20. Take the meat out of the marinade.
21. 21. Heat a grill pan on the stove.
22. 22. Fry the meat in the hot pan on all sides.
23. 23. Add the bell pepper pieces to the pan.
24. 24. Fry the pepper briefly along with the meat.
25. 25. Deglaze the dish with the coconut milk.
26. 26. Stir the sambal olek (a spicy chili paste) into the sauce.
27. 27. Season the sauce to taste with soy sauce.
28. 28. Add some lime juice and taste.
29. 29. Remove the pan from the heat.
30. 30. Let the dish cool down briefly.
31. 31. Add the drained beans to the meat and vegetable mixture.
32. 32. Add the drained corn.
33. 33. Add the chopped lettuce leaves.
34. 34. Mix all ingredients well together.
35. 35. Distribute the salad onto small bowls.
36. 36. Serve the salad immediately.

Nutrition per serving

• kcal: 455
• Protein: 41 g · Fett/Fat: 25 g · Carbs: 15 g