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Recipe of Beef Strips with Cucumber Salad
Recipe

Beef Strips with Cucumber Salad

10 mins
10 mins
Low
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Your lunch is going to be an experience with this dish of beef strips full of fresh cucumber, cherry tomatoes, mint leaves, basil and coriander that will add an unparalleled freshness, with a touch of germ of alfalfa, seasoned with lemon juice, balsamic vinegar and the spicy touch of the chili flakes. Delicious!
Learn more about Jessica Alcántara

Ingredients

1 portion
  • 1 teaspoon coconut oil
  • 1 pinch salt
  • 1 pinch black pepper
  • 200 grams beef tenderloin
  • 1 teaspoon olive oil
  • 1/2 cucumbers, cut into sheets and rolled
  • 1/2 cups cherry tomato, cut in half
  • 1/4 cups basil
  • 1/4 cups peppermint
  • 1/4 cups fresh coriander
  • 1/4 cups alfalfa germ
  • 4 tablespoons balsamic vinegar
  • 3 tablespoons lemon juice
  • 1 tablespoon chili flake

Preparation

Heat a pan over medium heat, add the coconut oil, seal the fillet perfectly, season to your liking. Remove the fillet when you have the desired term. Rest the fillet and cut the thin slices.
In a bowl add olive oil with cucumber rolls and cherry tomatoes to blend perfectly with the oil, mix the basil leaves, mint leaves and coriander leaves. Serve the salad on a plate and sprinkle the alfalfa germ generously. Reservation
In a bowl, add the balsamic vinegar, the yellow lemon juice and the chili flakes, mix perfectly well. And incorporate the salad to your liking. Enjoy

PRESENTATION

Serve the salad on a plate with all the ingredients interspersed to make it look completely tasty.

TIPS

The less time you leave cooking the more red meat you are going to have you can cook for 5 to 15 minutes for well cooked, remember that after cooking your meat you should let it rest before cutting to prevent it from dislodging.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
83.8
kcal
4.19%
Carbohydrate, by difference
5.6
g
1.87%
Protein
9.2
g
18.4%
Total lipid (fat)
2.9
g
4.46%
100
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Provided by USDA
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