Beef salad with peppers

Beef salad with peppers

Total: 30 Min. | Active: 30 Min.
lactose-free, gluten-free, healthy and balanced, Low Carb
Nutritional value / person: 338 kcal
, Fat: 19 g
, Carbohydrate: 14 g
, Protein: 26 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


olive oil for frying
400 g yellow and red peppers, cut into strips
300 g mini peppers, halved, deseeded


2 tbsp sherry vinegar
3 tbsp olive oil
1 tbsp water
1 garlic clove
1 red chilli, deseeded, cut into pieces
1 tsp sugar
¼ tsp smoked paprika
¼ tsp salt


400 g rump steaks (à la minute)
¼ tsp salt
1 bunch basil, leaves torn off
½ bunch flat-leaf parsley, leaves torn off
30 g unsalted, shelled pistachios, roasted
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How it's done

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Heat the oil in a non-stick frying pan. Add the peppers and mini peppers, stir fry for approx. 10 mins and place approx. 60 g in a measuring cup. Place the remainder of the peppers on a plate.


Puree the vinegar, oil, water, garlic, chilli, sugar, paprika and salt with the peppers in the measuring cup. Set aside approx. 3 tbsp, mix the remainder of the dressing with the peppers.


Heat the oil in the same pan. Salt the meat, add to the pan, fry for approx. 1½ min. on each side. Remove, cover and leave to rest for approx. 2 mins. Cut the meat into strips, arrange on top of the peppers and garnish with the basil and parsley, then drizzle with the reserved dressing and top with the pistachios.

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