Warm Beef and Vegetable Salad

1. 1 Stewing beefpack 600 g ≈ $11.47 140 g
2. 2 Leaf lettucepack 150 g ≈ $0.65 60 g
3. 3 Tomatoes≈ $4.67 per kg 100 g
4. 4 Cucumbers≈ $3.67 per kg 80 g
5. 5 Bell peppers≈ $6.00 per kg 60 g
6. 6 Onions≈ $1.60 per kg 20 g
7. 7 Soy sauce 15 ml
8. 8 Olive oil 10 ml
9. 9 Lemon≈ $4.70 per kg 10 g
10. 10 Sesame seeds 3 g
11. 11 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice the beef into thin strips against the grain, season with black pepper. Cut the onion⁶ into half-moons and the bell⁵ pepper into thin strips.

2. Tear the lettuce by hand, slice the tomato³ into wedges, and halve the cucumber⁴ into half-moons. Place everything in a bowl.

3. Heat half the oil in a skillet over high heat. Sear the beef for 3–4 minutes, stirring, until browned and cooked through. Transfer to a plate.

4. In the same skillet, sauté the onion⁶ and bell⁵ pepper for 2–3 minutes until tender-crisp.

5. Mix together the soy sauce, remaining oil, and lemon⁹ juice.

6. Return the beef, onion⁶, and peppers to the bowl with the fresh vegetables, pour the dressing over, toss to combine, sprinkle with sesame seeds, and serve warm.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.