Before cooking beef put it in the freezer to then get a thinner and neater pieces.
Prepare marinade for meat — mix: soy sauce, pomegranate sauce (can be balsamic vinegar), sugar. Adjust the proportions to your taste. I like the sweet and sour side.
Beef cut into sharp fillet knife in translucent slices.
Place in the marinade and leave for half an hour.
Meanwhile, prepare the green beans and lentils — boil until tender in salted water.
Meat fry with a small amount of vegetable oil in a wok or in a pan until tender. Since our pieces are very thin and soaked in marinade, it will take no more than 10 minutes.
Prepare salad dressing: olive oil and pomegranate sauce (can be replaced with balsamic vinegar).
Collect salad: put a pillow of arugula, put a mixture of beans and lentils on it, decorate with pieces of beef, pistachios and cherry tomatoes.