Warm Beef Salad with Nuts and Vegetables

A genuinely light and wholesome salad—and just as easy to throw together.

Recipe author

Servings:

Beef

250

Tomato

Green string beans (frozen works fine)

200

Sugar

Soy sauce (for marinating the meat)

Olive oil (for frying and for dressing)

Pistachios (for garnish)

Lettuce (for garnish)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 10 g

Fats 39 % 11 g

Carbohydrates 25 % 7 g

168 kcal

GI: 57 / 0 / 43

Cooking method

Step 1:

You can also dress the finished salad with a splash of balsamic vinegar.
Step 2:

Cut the beef into thin strips, then cut the strips into bite-size pieces.
Step 3:

Stir the soy sauce and sugar together until well combined. Pour this marinade over the beef and let it sit for half an hour.
Step 4:

While it marinates, boil the beans in salted water...
Step 5:

...slice the tomato...
Step 6:

...and shell the pistachios and lightly crush them (a mortar and pestle works well).
Step 7:

Fry the marinated beef in olive oil until cooked through—about 7–10 minutes. Keep the meat in the pan over low heat to stay warm.
Step 8:

Start plating. Lay the lettuce leaves out on a plate.
Step 9:

Mound the boiled beans on top of the lettuce.
Step 10:

Arrange the hot pieces of beef and the tomato slices around the beans.
Step 11:

Sprinkle the crushed pistachios over the top and drizzle with olive oil. Honestly, the salad barely needs any dressing—the greens and tomato are juicy on their own, and the beef picks up plenty of oil from frying—so the extra drizzle is entirely up to you. Enjoy!