Beef Salad Recipe
- 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