Before cooking the beef, put it in the freezer, so that later you get thinner and neater pieces.
Prepare the marinade for the meat-mix: soy sauce, pomegranate sauce (you can use balsamic vinegar), sugar. Adjust the proportions to your taste. I like the sweet-and-sour side of it.
Cut the beef into translucent slices with a sharp sirloin knife.
Place in the marinade and leave for half an hour.
Meanwhile, prepare the string beans and lentils-boil until tender in salted water.
Fry the meat with a small amount of vegetable oil in a wok or in a frying pan until tender. Since our slices are very thin and soaked in marinade, it will take no more than 10 minutes.
Prepare the salad dressing: olive oil and pomegranate sauce (can be replaced with balsamic vinegar).
Assemble the salad: lay out a pillow of arugula, put a mixture of beans and lentils on it, and garnish with pieces of beef, pistachios and cherry tomatoes on top.