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Beef Strip and Arugula Pesto Bowl

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Beef Strip and Arugula Pesto Bowl

with barley, mushroom, zucchini and tomato

Informations supplémentaires
35 min. | 625 kcal | easy | Family, Needs a food processor | Printable version
1. Cook the barley Bring a pot of water to a boil. Add the barley and cook for 20-22 minutes or until tender. Drain then toss with a drizzle of oil, salt and pepper.
2. Setup Cut the tomato into quarters. Thinly slice the mushrooms and the zucchini.
3. Cook the vegetables Warm up a drizzle of oil in a pan over medium-high heat. Cook the mushrooms and the zucchini for 6-8 minutes or until browned. Add salt and pepper. Remove from the pan.
4. Make the pesto Put 3/4 of the arugula, the basil and half of the grana padano in a food processor with 1/2 2P | 3/4 3P cup of oil. Reduce everything into a pesto. Add salt and pepper, to taste. Add 1 tsp. of wine or cider vinegar, if desired, in the pesto. Mix the remaining arugula with the tomatoes, a drizzle of oil, salt and pepper.
5. Cook the beef Mix the beef strips with 2 2P | 3 3P tbsp. of pesto, salt and pepper. Warm up a drizzle of oil and 1 tbsp. of butter, if desired, in a pan over high heat. Cook the beef strips for about 2 minutes on each side or until the desired doneness.
6. Plate your dish Serve the barley in a bowl and garnish with the beef strips, sautéed vegetables, tomatoes, arugula, remaining grana padano and remaining pesto.Bon appétit!
250gInside Round Steak
180gPearled Barley
1unitTomato(es)
30gGrana Padano Cheese
60gArugula
110gWhite Medium Mushroom
1unitZucchini(s)
1unitBasil
What you need Pot, Strainer bowls, Pan, Tongs, Food processor.
625 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 77g
26%
fat 18g
28%
cholesterol 64mg
21%
fiber 16g
64%
protein 41g
saturated 3g
15%
sodium 104mg
4%
sugar 6g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg