Ingredients
Equipment
Method
- Start by slicing the beef steak into thin strips, season with salt, pepper, and curry powder. Allow it to marinate for 10 minutes while preparing the other ingredients.
- Heat a frying pan over medium-high heat. Add 15 ml of olive oil, then add the beef strips. Cook for about 4-5 minutes, stirring occasionally until browned and cooked to your desired doneness. Remove from heat and let it rest for 5 minutes.
- In a large salad bowl, combine the mixed greens, halved cherry tomatoes, and sliced cooked beets.
- In a mixing bowl, whisk together the remaining olive oil, lime juice, and a pinch of curry powder. Drizzle over the salad and toss gently to coat.
- Top the salad with the cooked beef strips, then garnish with fresh parsley and lime wedges on the side. Serve immediately.
Nutrition
Notes
For a lighter version, consider replacing the beef with grilled chicken or tofu.
Feel free to add in seasonal vegetables or nuts for added texture and flavor.
Leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, simply warm the beef separately and toss it back with the salad just before serving. Enjoy this delightful dish any time!
Feel free to add in seasonal vegetables or nuts for added texture and flavor.
Leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, simply warm the beef separately and toss it back with the salad just before serving. Enjoy this delightful dish any time!