Beef Tomato Salad with Green Beans
A fresh beef tomato salad with green beans featuring crisp vegetables and tender strips of beef from the rump or loin. Try this and more recipes from Spoonsparrow!
Ingredients
- 500 g green beans
- Salz
- 150 g young spinach
- 400 g cherry tomatoes
- 500 g beef (e.g., hip or loin)
- 2 EL olive oil
- Salz
- Pfeffer (from the mill)
- 100 g Sour cream
- 50 g yogurt
- 2 EL mayonnaise
- 1 EL lemon juice
- 1 pinch sugar
Instructions
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1.
Wash, trim and blanch the beans in salted water for about 8 minutes until firm. Shock in cold water and drain well. Wash, trim and dry spin the spinach. Wash and halve the tomatoes. Rinse the beef, pat dry and cut into strips. In hot oil, sear the strips in a large non‑stick pan for 1–2 minutes (or longer/shorter depending on desired doneness) and season with salt and pepper.
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2.
Whisk together sour cream, yogurt, mayonnaise, lemon juice and 2–3 EL water until smooth; season with sugar, salt and pepper to taste.
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3.
Arrange the beans, tomatoes, spinach and beef strips on plates and drizzle with some salad sauce. Serve the remaining sauce separately.
