Salad with beef tenderloin and sugar snaps
This crispy salad with stir-fried sugar snaps is ready in no time. Delicious as a lunch or light meal.
- Directly to...
Ingredients
Salad
Kitchen tools
EAT ME products in this recipe
Keep screen on
Preparation method
- Finely chop the shallot and place in the bowl of the hand blender. Add 3 tablespoons of olive oil, the sesame oil, vinegar, mustard, ketjap and honey. Blend into a coarse textured dressing. Season with salt and pepper.
- Heat the rest of the olive oil in the wok and stir fry the beef on a high heat for 2 minutes. Add the sugar snaps and fry for 2 minutes. Season with salt and pepper.
- Slice the onion into thin rings. Halve the pepper lengthwise, remove the seeds and finely slice the flesh. Mix the salad leaves and tomatoes and divide over 4 plates. Divide the beef tenderloin and sugar snaps over the plates and drizzle with the dressing.
Tip: Extra tasty with roughly chopped unsalted peanuts and roast sesame seeds.
Enjoy!
Nutrition value per person/bite
- kcal
- 355
- protein
- 27 gr
- fat
- 22 gr
-
- saturated
- 4 gr
- carbohydrates
- 10 gr
-
- sugars
- 10 gr
- fibers
- 4 gr
