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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!
Cuisine + Inspiration
Ideal for
Difficulty Intermediate
Time
Prep Time: 10 mins Cook Time: 5 mins Total Time: 15 mins
Servings 2
Best Season Summer
Ingredients
  • 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