Garlic Butter & Herb Beef Salad

Serves 4

Ingredients

500g beef steak such as rump or scotch fillet

4-5 cloves garlic, crushed

2 tbsp butter

1 handful each of parsley & basil, chopped

2 carrots, turned into noodles or use your potato peeler

2 cucumber turned into noodles or use your potato peeler

¾ cup of sprouted legumes such as mung beans, lentil etc, find in the salad section at the supermarket (the crunchy ones)

2 tomatoes, cut into wedges

½ red and ½ a yellow capsicum, diced

½ red onion, fine dice

½ - 1 cup of sauerkraut (opt)

Method

Slice your beef as thin as you can get it. If you freeze your meat for 30 minutes you will find it easier to slice thin. Toss in the garlic and season with salt and pepper.

In a large pan heat your butter, when frothy and bubbly add your beef and toss for 2-3 minutes until browned and cooked. Take off the heat and add your herbs. Toss to combine.

Arrange your salad ingredients between 4 plates. Top with your salad with the beef mix.  Drizzle over your favourite mayonnaise or vinaigrette.