Red Centre Beef Salad

Ingredients

  • 600 grams lean beef spriploin
  • 1 teaspoon paprika
  • 1 cup unsweetened tomato juice
  • 1 onion, finely chopped
  • 2 medium tomatoes, chopped
  • 1 red capsicum, cut in thin strips
  • 1 green capsicum, cut in thin strips
  • 1 medium carrot, cut in thin strips
  • 100 grams mixed salad leaves
  • 1/2 cup chopped parsley

Instructions

Cut striploin in 3cm cubes. Thread onto nine soaked bamboo skewers.

Combine paprika, tomato juice, onion and tomato in a large deep pan. Bring to boil, reduce heat, and simmer over a low heat for five minutes. Cool. Heat a barbecue or non stick fry pan on high heat.

Cook the kebabs for 3-5 minutes on each side. Toss together capsicum, carrot and salad leaves in bowl. Arrange on a serving platter. Serve kebabs on salad, pour over dressing and garnish with parsley.

Serves 4-5.

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