Beef Winter Salad Bowl

I really enjoy being creative with leftovers. So what I am sharing with you is not really a proper recipe, but rather an inspirational idea about how you can use your leftovers!

The other day my husband prepared a huge steak and clearly we had loads left. The following day I combined a few veggies I had in the fridge, boiled a couple of eggs and some rice, and made a nice winter salad bowl, seasoned with soy sauce and sesame seeds. However, you can use anything you’d like, even as dressing: olive oil, a few drops of Tobasco, mayo, some mustard, anything!

Print Recipe

Beef Winter Salad Bowl

Author: Stella Cuisine + Inspiration: Beef Ideal for: Main course Recipe Keys: Cold Non Vegetarian Quick Meals

Difficulty: Intermediate Prep Time 10 min Cook Time 5 min Total Time 15 mins Servings: 2 Best Season: Summer

Ingredients

Servings

• 250 grams Cooked Beef (sliced)
• 100 grams Kale (seasoned with olive oil, salt, sesame seeds and a drizzle of lemon juice)
• 100 grams Boiled Rice
• 1 Avocado
• 1 Red Pepper (or Tomato, copped)
• 1 Carrot (finely sliced)
• 2 Boiled Eggs (cut in half)

To dress

• Soy Sauce and Sesame Seeds

Instructions

1. Boil the rice and eggs. Toss the kale in olive oil, salt, sesame seeds, and a bit of lemon juice. Bake in the oven at 200C for 5 minutes, or until cripsy. Slice the meat, and slice or chop the other veggies. Combine all the ingredients into a bowl and drizzle with soy sauce and sprinkle with some more sesame seeds. Enjoy!
   

Keywords: vegetarian, gluten-free, nut-free, dairy-free