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!
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.
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:
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:
Finally, add all other remaining salad ingredients (spinach and sliced red bell pepper) and the salad dressing:
Top with cooked beef and add even more salad dressing if desired (be generous):
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!
To celebrate the famous party duo, we lined up some of our favorite recipes — and we don’t just mean French onion. These alternative chip and dip recipes are fun, unexpected, and totally delish. You. Are. Welcome.
Talk about a killer mashup! Damn Delicious covers your Asian cravings in this lush Crab Rangoon Dip starring flaky crab meat and all your favorite cheeses. Scoop up the goodness with golden wonton chips.
Holy cannoli, this dip is good. Cooking Classy looks to five ingredients to make her no-bake Cannoli Dip: ricotta, mascarpone, powdered sugar, heavy cream, and chocolate chips. Scoop up the sweetness with cannoli chips, graham crackers, or strawberries.
Bacon, beer, and cheese — aka the ultimate game day lineup. Foodie Crush brings them all together in this winning dip that’s brewed with a bottle of IPA or dark brown ale. Pop open a bag of kettle chips then dunk away.
Get your cinnamon fix in this Baked Apple Chips with Snickerdoodle Dip from Recipe Runner. First, in the toasty apple crisps and second, in the cream cheese-based cookie dip. Party dip has never tasted so sweet.
Hello there! My name is Megan and I blog over at With Salt and Wit. Just a girl living on the edge of boredom and chaos with a salty wit and healthy sweet tooth. I am the artist of my kitchen with a serious passion for creating healthier meals without compromising flavor. As a long time reader of Better Homes and Gardens, I’m excited to have been invited to share a recipe with you! While all their recipes have been hits around our house, I need all the gardening tips I can get! So I am all ears, BHG!
Well, one of my favorite days has come; the first day of spring! We made it. Not only are there warmers days on the horizon, the trees start blooming once again and I start to crave fruity, light desserts that are inspired by my weekend trips to the farmers market.
When I spied this Berry Tart with Lemon Cookie Crust, I knew I had to make it. Those ruby red berries, tart blueberries all atop a citrusy cookie crust, it is my dream dessert!
The original recipe called for plain Greek fat-free yogurt, but I opted for a vanilla Greek yogurt as another layer of flavor is always a good idea! Plus vanilla only deepens the flavor of the lemon and berries, without being overly sweet.
This dessert has spring get together’s written all over it. It’s ideal to make ahead, then put on display for everyone to ‘ooo’ and ‘ahhh’ over. With the ease of this recipe and my extreme love of all lemon desserts, this Berry Tart made all my cookie dreams come true!
Check out the full recipe for the Berry Tart with Lemon Cookie Crust here.
We’re lucky enough to live next door to a farmer, so when she started up her weekly markets recently, I knew that a batch of pesto was in order. This easy pesto pasta recipe is one of my family’s favorites: It’s easy to make, filled with flavor, and a nice change of pace from the more traditional red sauce. And in the spring, when baby greens are starting to pop up at local markets but basil isn’t quite in season yet, it’s the perfect dish.
I used this recipe for Angel Hair with Walnut Pestoand made just a few simple swaps to turn it into Spinach Pesto:
- Instead of the basil, I used baby spinach.
- Rather than walnuts, I traded in roasted almonds.
- I decreased the olive oil to 1/3 cup and added the juice of one small lemon to brighten the flavors a bit (and to add a bit of needed moisture).
My 3 year old loves pesto. I’m not sure exactly how it became one of her favorite meals, but I’m really glad that it did because it’s a super simple way to serve up a load of nutrients in a kid-friendly form. We stock our freezer with a kale version when we have too much of it growing in our garden in the summer and eat it on pizza and pasta all winter long. This spinach version is my new go-to for the spring until the more traditional basil (and our kale) is back in season.
Angel hair pairs particularly well with pesto, though we like the quinoa-rice pasta from Trader Joe’s as a gluten-free option. I also added frozen petite peas to my strainer before pouring in the pasta and hot cooking water (the peas thaw almost immediately that way without the need of a second pot) to add a little vegetarian protein. I highly recommend that you make a double batch of this pesto—it’s so yummy, one meal won’t be enough!
Get the original recipe for Angel Hair with Walnut Pesto here.
Hi, everyone! I’m Lisa Lin from Healthy Nibbles & Bits, a blog where I share healthy, gluten-free recipes with a dash of fun. I love fusion cuisine, so you can expect to find a lot of fusion recipes on my blog, like these General Tso’s Brussels Sprouts. Come join my food adventures on my blog and YouTube!
I have been craving comfort foods lately, big time. When I was browsing through BHG’s vast library of recipes for my guest post, this Three-Cheese Baked Mac and Cheese immediately caught my eye. The challenge for me, though, was to adapt the recipe into a gluten-free one.
Beginning in July 2015, I switched over to a gluten-free diet, and one of the things I thought I would miss most is pasta. Nothing is easier to throw together than a pasta dish, and it’s one of my go-to dinners on weeknights. I was skeptical about being able to find quality gluten-free pasta, one that didn’t turn mushy when cooked. Much to my surprise, I’ve found a few quality pasta brands that could withstand both boiling and baking! Don’t believe me? I’ll show you with this baked mac and cheese dish.
I’ve lightened up BHG’s original recipe several ways. First of all, I used only 2 tablespoons of butter and 2 tablespoons of gluten-free all-purpose flour for my roux. I stuck with 2 cups of 2% milk for the sauce, but used half of the amount of cheese. I also swapped the types of cheese used to make the recipe even healthier. The original recipe called for 2 cups of swiss cheese, 2 cups of sharp cheddar cheese, and 1 cup of gouda cheese. I used 1 cup of shredded part-skim mozzarella, 1 cup of shredded white cheddar, and 1/3 cup of shredded parmesan. Don’t worry, there’s still enough cheese action here!
I’m sure you’re wondering where that golden color of the cheese sauce came from. It’s butternut squash! I cooked about 2 cups of butternut squash cubes in a saute pan for 10 minutes, then used an immersion blender to make it into a puree. Then, I mixed the butternut squash puree with the rest of the cheese sauce. The butternut squash adds a wonderful sweet flavor to the dish and balances out very nicely with the cheeses. If you think cooking butternut squash is too much, substitute it with 1 cup of canned butternut squash or pumpkin puree.
Finally, I didn’t have any dry mustard on hand, so I swapped that out for 1 teaspoon of dried thyme and 1 teaspoon of dried oregano. Just toss the cheese sauce with some cooked gluten-free penne pasta, and you’re all set to give the mac and cheese a toasty bake. Of course, you can enjoy the mac cheese without baking or broiling. However, I must admit that the browned cheese on the top of this casserole was my favorite part. If you have an extra 20 to 25 minutes to spare, that extra baking step is so worth it!
Consider my comfort food cravings sorted.
St Patrick’s Day is just around the corner and I cannot think of a better way to celebrate all things Irish than with these chocolate espresso donuts with irish cream glaze. Heading out to the parades? This will be great with your morning cupcake before you head out. Or you don’t celebrate St Patrick’s Day? That’s fine too because this is just a super decadent double chocolate donut that is being served for breakfast (or dessert!). I don’t think anyone will have qualms with that.
These donuts are baked and unlike their fried compartraits, they are easy to make, less messy and just as satisfying. With two types of chocolate in the batter (cocoa powder and chocolate chips), these chocolate donuts are decadent to the max. I love using coffee in chooclate recipes as it enriches the chocolate flavor. These cupcakes benefit from that espresso addition.
Once baked, these donuts are perfect on their own but why stop there? For the glaze, I used an Irish Cream coffee creamer instead of milk. This added a subtle but rich irish cream flavor to the donuts. If you want, you can use Irish cream (like Baileys) instead of the coffee creamer. Either way, the glaze adds a sweet touch to these lovely donuts.
I hope you give these a try! Any chocolate lover will LOVE these.
Changes I made from the original recipe:
The original recipe makes 36 donuts but I didn’t need that much so I cut it in half. Used 2 eggs and 3 tablespoon cocoa powder in the half recipe.
For the Irish Cream Glaze, whisk together 2 cups powdered sugar and 1/4 cup Irish Cream coffee creamer (I used Baileys). Mix until the glaze is pourable.