I love cooking but sometimes I’m just too tired and too lazy to cook.
On days like these I make my cous-cous beef strip salad. Not only is it packed with goodness it is also quick and easy to make, and by quick I mean 30 minutes.
So what is your “too tired to cook recipe”?
10 ml olive oil
400 g steak cut into thin strips
1 tsp Robertson’s steak and chop spices
1 punnet of mushrooms sliced
I red bell pepper cubed
1 onion sliced
1 green chilli chopped
1 tsp Roberson’s veggie spices (optional)
1 garlic glove chopped
1 cup Cous-Cous (cooked to instructions)
60 g of cheese (Cheddar or Gouda) cubed
50 g black olives (pitted and sliced)
1 tomato cubed
1 /2 cucumber cubed
2 gherkins sliced
1 tbs salad dressing of your choice.
Ground black pepper to taste
Cook the Cous-cous as per instruction on the box and allow to cool.
Chop the tomatoes, cucumbers and gherkins and mix together. (put everything in a sieve that is over a bowl to allow the extra water and juices to drain while you are busy with the rest of the salad. This will prevent the salad from being soggy once mixed).
Heat your oil in a pan. Fry the onions until soft, add the mushrooms frying for another few minutes. Add the beef strips, garlic, chilli, red pepper and spices and fry until the beef are cooked through. Remove from the heat and set aside to cool down a bit.
Transfer the tomato mixture to a large salad bowl and add the salad dressing, the Cheese and Olives. Add the beef mixture and the Cous-Cous and mix with a fork.
Season with ground black pepper.
The salad can be made a day in advance and taste really good if left overnight giving the cous-cous the opportunity to just suck up all the lovely juices from the meat and mushrooms. However if you want to make it before hand don’t add the tomatoes, cucumber and gherkins, rather mix this in just before serving.