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Homemade dinner
Grilled beef salad with sesame seeds and pepper

Seared Beef Salad with Sesame and Peppers

Great served warm or chilled! This salad brings together fresh, crisp vegetables and firm, juicy beef. What more could you want for a light but filling dinner? Your family will gather in the kitchen before you even call them to the table!

Maria

Recipe author

Grilled beef salad with sesame seeds and pepper

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Composition / ingredients

Servings:

Beef (boneless)

300

Cherry tomatoes (or other small tomatoes)

200

Lettuce leaves (a mix — iceberg, frisée, radicchio)

150

Bell pepper

Cucumber

Soy sauce

Vegetable oil

Sesame seeds

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 8 g

Fats 38 % 9 g

Carbohydrates 29 % 7 g

122 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make beef and sesame salad? Gather the ingredients you'll need. Use small tomatoes if you can — cherry or grape tomatoes work well, as do Roma (plum) tomatoes. You can use regular large ones, but small tomatoes make for a more interesting-looking salad. Wash and dry all the vegetables and herbs.
Step 2:

First prepare the meat. Rinse and dry the beef. Trim away any membrane and sinew. Cut the meat into small, thin slices.
Step 3:

Put the beef in a bowl. Pour over the soy sauce and vegetable oil. Stir and let it marinate for 30–40 minutes. You can mix the soy sauce and oil together in a bowl beforehand. This marinade makes the meat less tough. Since the soy sauce fully replaces salt, there's no need to add extra salt to the meat or the salad.
Step 4:

Cut the tomatoes into rounds.
Step 5:

Seed the bell pepper and cut it into strips.
Step 6:

Cut the cucumber into rounds. If the skin isn't tough, damaged, or bitter, you don't need to peel it.
Step 7:

Heat a dry skillet over high heat. Add the pieces of beef and sear until golden. Then flip them and sear the other side until golden. Searing over high heat quickly seals in the juices, so the beef stays moist.
Step 8:

Pour the leftover beef marinade into the skillet, reduce the heat to medium, and simmer the meat in the sauce, covered, for another 10–15 minutes until done. Note: the sauce left after cooking the beef doubles as the salad dressing. So if there's not much sauce left in the pan, add another 2–3 tablespoons (or more) each of soy sauce and vegetable oil and simmer the meat a little longer.
Step 9:

Arrange the lettuce, sliced tomatoes, cucumbers, and bell pepper on a platter. Lay the hot pieces of seared beef on top, straight from the pan.
Step 10:

Drizzle the salad with the sauce left in the pan from the beef, sprinkle with sesame seeds, and serve right away. Enjoy!

Choose tomatoes that are juicy but firm. Soft ones don't hold their shape — they'll fall apart into a shapeless mush while you slice and cook, and ruin the look of the dish.