Back to Recipes

Salad with beef tenderloin and sugar snaps

This crispy salad with stir-fried sugar snaps is ready in no time. Delicious as a lunch or light meal.

Directly to...



  • 1 shallot
  • 4 tbsp olive oil
  • 1 tbsp sesame oil
  • 2 tbsp vinegar
  • 2 tsp mustard
  • 2 tbsp ketjap manis (sweet soy sauce)
  • 2 tbps honey
  • 400 g beef tenderloin in strips
  • 150 g sugar snaps
  • 1 red onion
  • 1 red sweet pepper
  • 100 g mixed salad leaves
  • 60 g semi-dried tomatoes
  • Salt and pepper

Kitchen tools

  • Hand blender
  • Stir-fry

Preparation method

  1. Finely chop the shallot and place in the bowl of the hand blender. Add 3 tablespoons of olive oil, the sesame oil, vinegar, mustard, ketjap and honey. Blend into a coarse textured dressing. Season with salt and pepper.
  2. Heat the rest of the olive oil in the wok and stir fry the beef on a high heat for 2 minutes. Add the sugar snaps and fry for 2 minutes. Season with salt and pepper.
  3. Slice the onion into thin rings. Halve the pepper lengthwise, remove the seeds and finely slice the flesh. Mix the salad leaves and tomatoes and divide over 4 plates. Divide the beef tenderloin and sugar snaps over the plates and drizzle with the dressing.

Tip: Extra tasty with roughly chopped unsalted peanuts and roast sesame seeds.


Nutrition value per person/bite

355 kcal
27 g
22 g
4 g
10 g
10 g
4 g

Even more goodies!