Beef and Zucchini Salad (#95)

Name: Beef and Zucchini Salad (#95)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 8 ounces beef sirloin, thinly sliced; 1 cup zucchini, sliced; 1 tablespoon olive oil; 1 teaspoon balsamic vinegar; 1/4 teaspoon salt; 1/4 teaspoon black pepper

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Servings2
Prep time15 min
Cook time10 min
Total time25 min

Diet tags

gluten-free high-protein low-carb omnivore paleo whole30

Ingredients

8 ounces beef sirloin, thinly sliced
1 cup zucchini, sliced
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions

In a medium skillet over medium-high heat, heat 1/2 tablespoon olive oil.
Season beef with salt and pepper, cook for 3-4 minutes per side until browned (internal temperature 160°F), then slice further if needed.
In a medium bowl, toss zucchini with remaining olive oil and balsamic vinegar.
Divide zucchini into two bowls, top each with half the beef, and serve warm or chilled.

Recipe notes

Beef and Zucchini Salad (#95)

Basic Information

Servings: 2
Serving Size: 1 bowl
Difficulty: 2
Budget: 3
Prep Time: 15
Cook Time: 10
Total Time: 25
Meal Type: Main Dish

Diet Types

Omnivore
Low-Carb
High-Protein
Paleo
Whole30
Gluten-Free

Equipment

Medium skillet
Medium bowl
Tongs
Measuring spoons

Ingredients

8 ounces beef sirloin, thinly sliced
1 cup zucchini, sliced
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions

In a medium skillet over medium-high heat, heat 1/2 tablespoon olive oil.
Season beef with salt and pepper, cook for 3-4 minutes per side until browned (internal temperature 160°F), then slice further if needed.
In a medium bowl, toss zucchini with remaining olive oil and balsamic vinegar.
Divide zucchini into two bowls, top each with half the beef, and serve warm or chilled.