BHG Delish Dish

Stirring Up Ideas In The Kitchen

Asian Beef and Broccoli Salad

This Asian Beef and Broccoli Salad is a great way to incorporate LOTS of veggies in one delicious meal. Even though it’s called a salad, this recipe makes a perfect dinner for any night of the week! So easy to make, it’s unbelievable – only 5 ingredients!

healthy recipes, vegetables

I love the versatility of this recipe! You can literally use any Asian dressing you have on hand (or ginger vinaigrette salad dressing) or Asian sauce. I actually used Gyoza Dipping Sauce and it worked great! If you don’t have an Asian dressing on hand, you can make it from scratch, using my quick recipe for an Asian sauce.

healthy salad with vegetables, broccoli, spinach, red bell peppers

Here are quick 3 steps to making this recipe. First, cook thinly sliced beef steak in 1 tablespoon of vegetable oil on high-medium heat to brown the meat on both sides:

cooking the beef

Then, clean the skillet, add about 2 tablespoons (or more) of Asian salad dressing and all of broccoli and cook for a couple of minutes, stirring and coating the broccoli with sauce:

cooking broccoli in Asian salad dressing

Finally, add all other remaining salad ingredients (spinach and sliced red bell pepper) and the salad dressing:

adding spinach, red bell peppers to the cooked broccoli

Top with cooked beef and add even more salad dressing if desired (be generous):

healthy salad with veggies, broccoli, spinach, red bell pepeprs, beef

CLICK HERE TO GET THE RECIPE

And, here are the changes I made to the original BHG recipe:

1) The recipe calls for ginger vinaigrette salad dressing – you can use any Asian salad dressing or Asian Sauce. I used Gyoza Dipping Sauce. If you don’t have an Asian dressing on hand, make it from scratch using my recipe for an easy Asian sauce.

2) I cooked the thinly sliced beef first: I added 1 tablespoon vegetable oil to the skillet, cooked thinly sliced beef on medium high heat for about 3 minutes total, flipping meat once. After the meat was cooked, I seasoned the meat with salt – it’s critical to add salt to meat for flavor.

3) Then, I cooked the broccoli with 2 or 4 tablespoons of Asian salad dressing, just like the original recipe instructs.

4) Finally, I added baby spinach (you can use any mixed spring or baby salad greens), sliced red bell pepper, generous amounts of Asian dressing (more than 2/3 cup that the original recipe calls for), and topped all this goodness with cooked beef!

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3 Responses to “ Asian Beef and Broccoli Salad ”

  1. Looks good and sounds great

  2. Saw it, read it, made it LOVED IT! On my go to recipe list!




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