Warm Beef and Vegetable Salad

1. 1 Stewing beefpack 600 g ≈ $11.36 140 g
2. 2 Leaf lettucepack 150 g ≈ $0.49 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≈ $4.65 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. Wash and pat dry the vegetables, tear the lettuce into large leaves and tear into pieces about 4–6 cm; slice the beef across the grain to about 0.3–0.5 cm thick; heat a skillet over high heat and set a plate for the finished dish.

2. If using lettuce leaves, dry them again and keep nearby in a bowl.

3. Heat the pan without a lid over high heat, add a little oil, add the beef and sear for 3 minutes until golden on the outside; season with pepper and stir only occasionally.

4. Add the vegetables to the meat and continue frying over medium heat for another 4–5 minutes until slightly crispy; stir every 1–2 minutes.

5. In a separate bowl, combine soy sauce, oil and lemon⁹; mix until smooth.

6. Remove from heat, return the mixture to the pan and coat with the dressing; quickly toss so the vegetables soak up the flavors and the beef heats through.

7. Sprinkle with sesame seeds and serve warm; the dish can be served on its own or with any neutral side of your choice.

8. Tips: you can prepare the dressing in advance, store it in a cool place and use it in other dishes; serve the dish immediately after cooking.

In short

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