Transform your dinner routine with this restaurant-quality beef dish accompanied by perfectly roasted vegetables and a crisp Asian-inspired slaw. This recipe combines the richness of perfectly cooked beef with the earthiness of roasted vegetables and the freshness of a crunchy salad, creating a complete and balanced meal that’s both impressive and satisfying.
Ingredients
Main Course (4 servings):
- 700g (1.5 lbs) beef (preferably sirloin or ribeye), cut into strips
- 2 tablespoons (30ml) vegetable oil
- 1 large onion, cut into wedges
- 2 garlic cloves, minced
- 1 red bell pepper, chunked
- 4-5 medium potatoes, quartered
- 1 large tomato, cut into wedges
- 1 teaspoon (5g) Italian herbs
- 1 teaspoon (5g) ground cumin
- Fresh dill for garnish
- Salt and black pepper to taste
Fresh Asian Slaw:
- 1 medium Peking cabbage (Napa cabbage), finely shredded
- 1 large cucumber, julienned
- 1 ripe avocado, sliced
- 2-3 green onions, finely chopped
- 2 tablespoons (30ml) olive oil
- Juice of 1 lime
- 1 garlic clove, minced
- Salt and pepper to taste
Step-by-Step Instructions
Prepare the Main Course
- Preparation (15 minutes):
- Cut beef into equal-sized strips
- Quarter potatoes
- Cut vegetables into similar-sized pieces
- Preheat a large skillet over medium-high heat
- Cook the Beef (10-12 minutes):
- Season beef with salt, pepper, and cumin
- Heat vegetable oil in the skillet until hot
- Sear beef in batches until browned
- Remove and set aside
- Cook the Vegetables (20-25 minutes):
- In the same pan, add potatoes
- Cook until golden brown
- Add onions and bell peppers
- Add minced garlic
- Season with Italian herbs
- Add tomatoes last
- Return beef to pan
- Garnish with fresh dill
Prepare the Asian Slaw
- Prepare Vegetables (10 minutes):
- Finely shred the Peking cabbage
- Julienne the cucumber
- Slice the avocado
- Chop green onions
- Make the Dressing (5 minutes):
- Combine olive oil
- Add lime juice
- Mix in minced garlic
- Season with salt and pepper
- Assemble (5 minutes):
- Combine all vegetables in a large bowl
- Pour dressing over
- Toss gently to combine
- Serve immediately
Total Time: 50-60 minutes
Nutritional Information (per serving)
Main Course:
- Calories: 450
- Protein: 35g
- Carbohydrates: 30g
- Fat: 22g
- Fiber: 4g
- Iron: 4mg
Asian Slaw:
- Calories: 120
- Protein: 3g
- Carbohydrates: 8g
- Fat: 9g
- Fiber: 5g
- Vitamin C: 45mg
Pro Tips for Perfect Results
- Beef Cooking:
- Bring meat to room temperature before cooking
- Don’t overcrowd the pan
- Cook in batches if necessary
- Let meat rest before serving
- Vegetable Roasting:
- Cut vegetables in similar sizes for even cooking
- Don’t stir too frequently
- Allow proper browning
- Season at the right time
- Slaw Assembly:
- Prepare just before serving
- Don’t overdress
- Handle avocado gently
- Season adequately
Variations and Substitutions
- Meat Options:
- Use pork tenderloin
- Try lamb strips
- Substitute with chicken breast
- Use turkey cutlets
- Vegetable Alternatives:
- Sweet potatoes instead of regular potatoes
- Zucchini in place of cucumber
- Red cabbage for color
- Different bell pepper colors
- Dietary Modifications:
- Low-carb: Replace potatoes with cauliflower
- Keto: Add more healthy fats
- Vegetarian: Use mushrooms instead of beef
- Vegan: Skip meat, add grilled tofu
Frequently Asked Questions
What’s the best cut of beef to use?
Sirloin or ribeye work best for this recipe as they offer good marbling and tenderness.
Can I prepare the slaw in advance?
While you can prepare the vegetables, it’s best to add the dressing just before serving to maintain crispness.
How do I know when the beef is perfectly cooked?
For medium-rare, cook until the meat is browned on the outside but still slightly pink in the middle.
Can I make this meal prep-friendly?
Yes, but store the slaw components separately and assemble just before eating.
Storage and Make-Ahead Tips
Main Course Storage:
- Refrigerate for up to 3 days
- Store in airtight container
- Reheat gently to prevent overcooking
- Keep vegetables separate for best texture
Slaw Components:
- Store cut vegetables separately
- Keep dressing in separate container
- Prep vegetables up to 24 hours ahead
- Add avocado just before serving
Reheating Instructions:
- Stovetop Method:
- Heat in pan over medium heat
- Add a splash of water if needed
- Stir occasionally until hot
- Microwave Method:
- Heat in 30-second intervals
- Cover to retain moisture
- Stir between intervals
This recipe combines the best of both worlds: a satisfying, protein-rich main course and a fresh, crunchy salad that complement each other perfectly. The key to success lies in proper timing and temperature control while cooking the beef, and in maintaining the freshness of the slaw ingredients until serving.
Note: Nutritional values are approximate and may vary based on specific ingredients used and portion sizes.