Ingredients
Scale
- 8 oz lean beef (sirloin or tenderloin), thinly sliced
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon low-sodium soy sauce
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 4 cups mixed greens (spinach, kale, arugula)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1 tablespoon balsamic vinegar
- Salt to taste
Instructions
- Heat a pan over medium-high heat and add olive oil.
- Sauté the minced garlic for about 30 seconds until fragrant.
- Add the sliced beef to the pan and season with black pepper, red pepper flakes, and low-sodium soy sauce.
- Cook for 3-5 minutes until the beef is browned and cooked through. Remove from heat and set aside.
- Toss the mixed greens, cherry tomatoes, and red onion in a large bowl.
- Drizzle with balsamic vinegar and season with salt to taste.
- Top the salad with the cooked beef and serve immediately.
Notes
- You can substitute lean chicken or tofu for a different protein option.
- For extra crunch, add sliced almonds or sunflower seeds
- Prep Time: 10
- Cook Time: 5
Nutrition
- Serving Size: 2
- Calories: 280 kcal
Keywords: lean beef, healthy dinner, greens, low-fat meal, quick dinner