A delicious beef steak and avocado salad

 

[Ingredients for 2 servings]

* Beef steak: 250g

* Avocado: 1

* Mizuna (Japanese mustard greens): 3 stalks

* Red onion: 1/8

* Cherry tomatoes: 4

* Green beans: 5

* Baby corn: 3

* Salt and pepper: to taste

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* Olive oil: 2 tablespoons

* Lemon juice: 1 tablespoon

* Soy sauce: 2 teaspoons

* Mustard: 1/2 teaspoon

* Salt and pepper: a pinch

[Preparation]

* Remove the pit from the avocado and cut into bite-sized pieces. Slice the red onion thinly along the grain and soak in water. Drain and combine with the mizuna.

By making an incision inside the avocado skin and peeling it, you can save on washing up!

Cut the cherry tomatoes, baby corn, and green beans in half.

[Instructions]

1. Bring the beef to room temperature and season with salt and pepper.

2. Heat olive oil in a frying pan and cook the beef on both sides. Cook the baby corn and green beans alongside the beef.

3. Cut the beef from (2) into bite-sized pieces. In a bowl, combine ingredients <A>, then add the cut beef, baby corn, and green beans and toss briefly.

4. Arrange (3) on a plate and top with the cherry tomatoes.