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Beef Salad Recipe

Servings: 2
Calories: 489kcal


  • 1/2 pound beef filet mignon
  • 1 small piece of ginger size of your fingernail
  • 1 garlic clove
  • 50 ml soy sauce
  • 25 ml rice vinegar
  • 1 Tablespoon Worcestershire sauce
  • 1/8 teaspoon hot sauce optional
  • 1 stem fresh parsley may substitute for cilantro
  • 2 Tablespoons of extra virgin olive oil
  • 1 head of romaine lettuce
  • 5 stems of asparagus
  • 1/4 of English cucumber


  • In a blender, beat together 1 small pieces of ginger (peeled), 1 garlic clove, 50 ml soy sauce, 25 ml rice vinegar, 1 Tablespoon Worcestershire sauce, 1 stem fresh parsley, and 1/8 teaspoon of hot sauce (optional). Beat until smooth.
  • Put the sauce into a large mug and place 1/2 pound of beef filet mignon into the mug. Marinate for 30 minutes.
  • Meanwhile, chop romaine lettuce, 5 asparagus stems, and slice 1/4 of English cucumber. Arrange in a plate.
  • Heat up 2 Tablespoons extra virgin olive oil in a skillet. Take the beef and fry it, 4 minutes each side, this will be rare inside so If you like the beef more well-done, let it cook through longer. (you can also place a lid on it to cook well on the inside.)
  • Take the filet out and let it rest for 5 minutes. Slice it and place on top of the green vegetables. Drizzle the remaining marinade sauce on top of the salad.


Calories: 489kcal | Protein: 298g | Fat: 35g | Saturated Fat: 102g | Sugar: 61g