Vegetable and beef salad
Main Dish
Servings
2Time
30 minCalories
338Suited for:
Normal training or weight-lossProtein
37 gCarbohydrates
12 gFat
19 gEnergy Values
338 kcal1413 kJ/pers
Ingredients
- 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
substituted) - 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
Preparation
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.
Suggestions
– Sprinkle salad with unsalted toasted almonds and/or chopped herbs.
– Add a few green beans to the vegetables.
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