Sliced Beef with Salad and Corn Chips

Ingredients

• 600 g cooked beef (leftovers from yesterday)
• 1 onion
• 1 Garlic clove
• Salt
• Pepper (freshly ground)
• Tabasco sauce
• 4 tbsp sprouting oil
• juice of one lemon
• 1 small head of cabbage
• 0.5 bunch radishes
• 1 pack corn chips (ready-made)

Instructions

1. 1.

   Cut the beef into bite‑sized slices.

2. 2.

   Peel and finely chop the onion and garlic; sauté both in 2 tbsp hot oil in a pan until translucent, add the beef and cook briefly, then remove from heat.

3. 3.

   Whisk together 3 tbsp lemon juice, salt, pepper, and a few dashes of Tabasco; pour over the oil, season to taste, combine with the pan contents (add a splash of sauce if desired), and let rest for about 15 minutes.

4. 4.

   Separate the cabbage into leaves, wash, trim, slice into strips, and drizzle with remaining lemon juice.

5. 5.

   Wash and trim the radishes, cutting them in halves or quarters as needed.

6. 6.

   Arrange the cabbage strips on four plates, top with the beef salad and radishes, and add corn chips on the side.