Broccoli Salad With Fillet Strips

Combined with cashews and beef, the broccoli salad brings athletes to the top. Here, lean beef is combined with antioxidant rich vegetables. Depending on the season and taste you can use other vegetables too.

Ingredients For The Recipe

150 g beef fillet

Salt and pepper

350 g of broccoli

1 shallot

100 g of biochin cabbage

50 g of cashew nuts

1 tablespoon honey

1 tablespoon mustard

1 organic lemon

3 tablespoons olive oil

Wash the broccoli and clean, divide the florets. Peel the stalk and cut it into small pieces. Cook broccoli in a little salted water for about 5 minutes until its firmed. Then drain. Remove shallot and finely dice. Roughly chop the cashew nuts. Cut the Chinese cabbage into strips. Then wash the lemon, rub some peel and squeeze the juice. Whisk the lemon juice, honey, mustard, 2 tablespoons olive oil, water, salt and pepper.

Broccoli Salad

Preparing The Beef Fillets

Cut beef fillet into strips. Heat the remaining oil in a large pan. Fry the filet, mix shallot and cashew nuts in it for about 2 minutes while stirring and season with salt and pepper. Remove it from the pan. Add the broccoli and Chinese cabbage to the frying fat, fry for 2 minutes again. Distribute vegetables on a plate, arrange fillet mixture on top. Turn on the dressing and serve.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: