Beef, Cabbage and Corn Salad

  • Difficulty: Ultra Basic
  • 20 minutes
  • 2 servings

Chinese cabbage has long been known as a health boosting vegetable. It’s rich in antioxidants, potassium, iron and has large amounts of vitamins A and C. Here is a nice idea for a salad, with a nice beef steak next to it. We’ve also added some cherry tomatoes, corn, and crunchy pine nuts for some extra texture. We think it’s a great alternative for when you want to keep it healthy and still enjoy an amazing meal!

Ingredients Needed for Beef, Cabbage and Corn Salad

7 ounces of rump steak
1 lime
salt
pepper
1 tablespoon vegetable oil
1 chinese cabbage
parsley
6 cherry tomatoes
3 ounces of sweet corn
1 ounce pine nut
1 tablespoon olive oil

How to Cook Beef, Cabbage and Corn Salad

  1. Place the beef on a wooden board and pour the juice of half a lime over it. Season it with salt and pepper on both sides.
  2. Heat the vegetable oil in a skillet over medium heat. Add the steak and cook it for 3 minutes per side if you prefer it medium. If you prefer serving your beef well done, cook it for 4-5 minutes per side.
  3. In order to make the salad, slice the Chinese cabbage and place it in a large bowl. Slice the cherry tomatoes in halves and mince the parsley. Add them in the salad bowl. Add the sweet corn and pine nuts. Pour the juice of half of lime, olive oil, and season with salt and pepper. Toss the salad.
  4. Slice the beef into strips and serve them on top of the salad!

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