Beef & green salad

Beef & green salad


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About this recipe: The more deeply coloured salad greens are, the more vitamins and minerals they contain.

Lynn Lewis

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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