Beef Salad #1

Where we are from, beef broth is an institution: it is an integral part of almost every family lunch. Oftentimes the vegetables are used instead of dumplings or noodles, which makes it a perfect low carb dish. The meat is usually used for supper in the form of a variety of beef salads.


beef (previously cooked in a broth)

a few slices of spring onion

a few pieces of snap beans (you can use canned beans)

half of a red pepper

tbsp coconut oil

pepper, salt, ground paprika or chilli

spring onion greens

olive oil


In a medium sauce pan heat the coconut oi. Add the pepper and paprika and wait until they release the fragnance. Add the sliced onions, peppers and snap beans and saute for a few minutes or until the vegetables are slightly tender. Finally, add the beef in bite-size pieces and cook for a few minutes more. Remove from heat, sprinkle with salt and chill.

Before serving add spoonful of olive oil and sprinkle with thinly sliced spring onion greens.

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