Asian-style salad with beef fillet strips

Ingredients for 2 servings:

• 300 g beef fillet(s)
• ½ red bell pepper(s)
• 100 g cherry tomatoes
• 1 small lettuce heart(s)
• 1 bunch arugula
• 250 g mushrooms, white
• ½ small zucchini, diced
• 1 onion(s), red, cut into strips
• 2 carrots, sliced
• 100 g mung bean sprouts
• 100 ml soy sauce
• 100 ml oil (e.g. sesame oil)
• 1 small red chili pepper(s)
• n. B. vegetable oil
• e.g. salt and pepper
• ½ lime(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Salad mix of cold crispy salad and warm vegetables with beef fillet

Wash, slice, and deseed the bell peppers and place them on a plate. Wash and halve the tomatoes and add them to the bell peppers. On another plate, add the sliced ​​onion, diced carrots, and zucchini. Wash, trim, and slice the mushrooms. Wash and slice the lettuce and place it in a bowl with the arugula. Wash the mung bean sprouts. Cut the beef fillet into strips. Halve, deseed, and ring the chili. Add the oil to the wok and heat. At the same time, fry the mushrooms in another pan with the vegetable oil. Season the mushrooms with salt and pepper, if desired. When the oil in the wok is hot, add the onion, carrots, and zucchini. Briefly sauté the vegetables. Add the chili rings and strips of beef fillet to the wok and fry (approx. 3-4 minutes). Deglaze the meat and vegetables with the soy sauce and season with salt, pepper, and lime juice, if desired. Now add the mung bean sprouts and cook briefly. Arrange the lettuce, tomatoes, peppers, and mushrooms on a plate, then top with the vegetables and meat.