Vegetable and beef salad

Main Dish




30 min



Suited for:

Normal training or weight-loss


37 g


12 g


19 g

Energy Values

338 kcal
1413 kJ/pers
This dish is low in calories, and particularly low in carbohydrates. It can be enjoyed as part of a weight-loss diet or during a rest day, when energy demand is low. For a normal training day, it is recommended to add a serving of carbohydrates, or a side dish such as rice, potatoes, quinoa or whole-wheat bread, and/or a carbohydrate-rich dessert, such as compote, fruit salad or rice pudding.


  • boiling water, salted
  • 5 ½ oz. (150 g) broccoli florets
  • 5 ½ oz. (150 g) cauliflower florets
  • 5 ½ oz. (150 g) baby carrots,
    quartered lengthwise
  • 3 tbsp. white balsamic vinegar
    (rice or white wine vinegar can be
  • ½ c. (1 dl) vegetable broth
  • 1 tbsp. olive oil
  • 1 shallot, finely chopped
  • ½ tsp. salt
  • pepper, to taste
  • A small amount of oil for cooking,
    use as little as possible
  • 2 lean beef steaks, approx. 5 ½ oz. (150 g) each
  • ½ tsp. sea salt


Step 1

First cook the broccoli, cauliflower and carrots in boiling salted water for approx. 10 minutes or steam them.

Step 2

Mix the vinegar with the broth and oil.
Add the shallot, salt and pepper.
Add the vegetables, mix, let marinate a little.

Step 3

Heat the oil well in a frying pan.
Sear the beef steaks on both sides for approx. 3 minutes, season with salt.
Cut the meat into strips and serve with the salad.


– Sprinkle salad with unsalted toasted almonds and/or chopped herbs.
– Add a few green beans to the vegetables.

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