Beef Rainbow Salad

Beef Rainbow salad

Servers 4 people

Ingredients

800g Australian Beef strips

1 tablespoon extra-virgin olive oil

2 tablespoons dried oregano

½ lemon, zested and juiced (juice reserved for salad dressing)

5 small beetroots, peeled, chopped into small pieces

6 carrots, peeled, roughly chopped

½ purple cabbage, thinly sliced

150g snow peas, cut in half

½ bunch fresh parsley, roughly chopped

Salad dressing

¼ cup extra virgin olive oil

1 teaspoon salt

Cracked pepper

1 tablespoon white wine vinegar

1 teaspoons dried oregano

Method

1. Preheat the oven to 200°C on fan and place the beetroot pieces on a lined baking tray. Drizzle with olive oil and season with salt. Roast for 25-30 minutes.
2. In a mixing bowl add the beef strips, olive oil, dried oregano and lemon zest. Marinate for 20 minutes.
3. In a large mixing bowls, add the carrots, purple cabbage, snow peas and parsley.
4. In a hot frying pan, add the marinated beef strips along with the olive and lemon zest and fry for 4-5 minutes.
5. Add the roasted beetroot to the salad and toss.  
6. To make the salad dressing, place all ingredients in a jug and whisk. Pour over the salad and toss to combine.
7. Add the beef strips to the salad and enjoy.