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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 mealtime will be an experience with this plate of term beef strips accompanied by fresh cucumber, cherry tomatoes, mint leaves, basil and coriander that will add an unbeatable freshness, with a touch of germ of alfalfa, garnished with lemon juice, balsamic vinegar and the spicy touch of chili flakes. Delicious!
Learn more about Jessica Alcántara

Ingredients

1 portion
  • 1 teaspoon coconut oil
  • 1 pinch salt
  • 1 pinch pepper
  • 200 grams beef tenderloin
  • 1 teaspoon olive oil
  • 1/2 cucumbers, sliced 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 skillet over medium heat, add the coconut oil, seal the fillet perfectly well, season to your liking. Remove the steak when it has the desired finish. Rest the fillet and cut the thin slices.
In a bowl add the olive oil with the cucumber rolls and the cherry tomatoes so that they mix perfectly well with the oil, mix the basil leaves, mint leaves and coriander leaves. Serve the salad on a plate and sprinkle the alfalfa sprouts generously. Reservation
In a bowl, add the balsamic vinegar, the yellow lemon juice and the chili flakes, mix perfectly well. And add to 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 let the meat cook, the more red it will finish, you can cook from 5 to 15 minutes to cook it well, remember that after cooking your meat you must let it rest before cutting to prevent it from drying out.

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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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