Ingredients
Equipment
Method
- In a bowl, combine the beef slices with 30 ml of olive oil, sumac, garlic powder, salt, and pepper. Let it marinate for about 10 minutes.
- Heat a skillet over medium-high heat. Add the marinated beef and cook for about 3-4 minutes on each side or until browned and cooked through. Remove from the skillet and let it rest for 5 minutes before slicing it into strips.
- In the same skillet, add the remaining olive oil and toss in the sliced mushrooms. Sauté for 5-7 minutes until they are golden and tender.
- In a pot of boiling water, blanch the broccoli florets for 2-3 minutes until bright green and tender-crisp. Drain and rinse under cold water to stop the cooking process.
- In a large mixing bowl, combine chopped romaine, sautéed mushrooms, and blanched broccoli. Toss gently to mix.
- Arrange the sliced beef on top of the salad, garnish with chopped cilantro, and serve with lemon wedges on the side. Enjoy fresh!
Nutrition
Notes
Feel free to experiment with this salad! For a lighter dish, you can substitute chicken or turkey for the beef. If you’re looking for more veggie goodness, add sliced radishes or creamy avocado chunks. This salad keeps well in the refrigerator for up to two days; however, it’s best enjoyed fresh. If you need to reheat your beef, do so gently to maintain its tenderness. Happy cooking!