Mustard beef with honey carrot and bean salad
Discover the delightful flavors of Mustard Beef with Honey Carrot and Bean Salad. This recipe features tender beef marinated in tangy mustard and fresh thyme, paired with honey-glazed carrots and a vibrant bean salad. Enjoy a nutritious mix of green beans, lentils, cherry tomatoes, and mixed greens, all dressed with a splash of lemon juice and olive oil. Perfect for a wholesome dinner packed with protein and fresh, zesty ingredients.
Cook time 20 min
Prep time 20 min
Ingredients:
2 cups carrots1 tbsp honey
1/4 cup olive oil
1 lb beef
1 tbsp mustard
1 tbsp fresh thyme
2 tbsp lemon juice
1 cup green beans
2 cups mixed greens (or salad mix)
1 can canned lentils
1 cup cherry tomatoes
1/2 red onion
Mustard beef with honey carrot and bean salad is a delightful and nutritious recipe that combines the savory flavors of mustard-marinated beef with the sweetness of honey-glazed carrots and the freshness of a mixed greens and bean salad. Perfect for a healthy weeknight dinner or a special weekend meal, this recipe is both satisfying and easy to prepare.
Instructions:
- Peel and slice the carrots into thin sticks or rounds.
- In a medium-sized saucepan, bring water to a boil and add the carrots. Boil them for about 5 minutes until they are tender but still firm. Drain and set aside.
- In the same saucepan, add 1 tablespoon of honey to the cooked carrots and toss well to coat evenly. Let them cool down.
- Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat.
- Season the 1 lb of beef with salt and pepper to taste.
- Add the beef to the pan and sear for about 3-4 minutes on each side for medium-rare, or longer according to your preferred doneness.
- Once done, remove the beef from the pan and let it rest for a few minutes before slicing it into thin strips.
- In a small bowl, mix together 1 tablespoon of mustard, 1 tablespoon of fresh thyme, 2 tablespoons of lemon juice, and the remaining olive oil to form the dressing.
- While the beef is resting, bring another pot of water to boil.
- Add the green beans and cook for about 3-4 minutes until they are tender-crisp. Drain and rinse with cold water to stop the cooking process.
- Rinse and drain the canned lentils.
- Halve the cherry tomatoes.
- Thinly slice half of the red onion.
- In a large salad bowl, combine the mixed greens, green beans, honey-glazed carrots, lentils, cherry tomatoes, and red onion.
- Drizzle the mustard-thyme dressing over the salad and toss well to ensure all the ingredients are coated.
- Divide the salad into serving plates.
- Place the sliced beef on top of the salad.
- Serve immediately and enjoy your mustard beef with honey carrot and bean salad!
Tips:
- Ensure the beef is sliced thinly and against the grain for maximum tenderness.
- If you prefer, you can roast the carrots for a deeper flavor instead of simply glazing them with honey.
- Toss the salad just before serving to keep the greens fresh and crisp.
- Feel free to substitute the canned lentils with cooked fresh lentils for a more homemade touch.
- You can add some crushed nuts or seeds to the salad for added crunch and nutrition.
This Mustard beef with honey carrot and bean salad not only offers a harmonious blend of flavors and textures, but it also provides a nutritious and balanced meal. Enjoy this dish as a full meal or as part of a larger dining experience with family and friends.
Nutrition per serving
4 ServingsCalories 520kcal
Protein 45g
Carbohydrates 36g
Fiber 13g
Sugar 11g
Fat 36g
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