Beef & green salad

    22 mins

    The more deeply coloured salad greens are, the more vitamins and minerals they contain.

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    Serves: 4 

    • 1 cup parsley leaves
    • 1 tablespoon capers, drained
    • 1 tablespoon Dijon mustard
    • 1 tablespoon (15ml) white wine vinegar
    • 1 clove garlic, peeled
    • 3 tablespoons (45ml) olive oil
    • 2 tablespoons (30ml) salt-reduced chicken stock
    • 1 tablespoon (15ml) vegetable oil
    • 500 g beef round steak, cut into wide, thin strips
    • 1 medium romaine lettuce or other dark green lettuce, torn into bite-sized pieces
    • 1 large red capsicum, seeded and cut into strips
    • ½ medium red onion, thinly sliced

    Prep:20min  ›  Cook:2min  ›  Ready in:22min 

    1. Combine parsley, capers, mustard, vinegar, garlic, olive oil and stock in a food processor or blender. Process until smooth to make a dressing.
    2. Heat oil in a medium non-stick frying pan over high heat. Add beef; sauté just until pink, about 2 minutes. Transfer to a plate. Let cool.
    3. Combine lettuce, capsicum and onion on a serving platter. Top with beef strips. Serve with dressing.

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