Beef Salad Bowl (Printable)
Tender beef combined with fresh greens, crisp vegetables, and a zesty dressing in a hearty bowl.
# What You'll Need:
→ Beef
01 - 14 oz sirloin steak or flank steak
02 - 1 tbsp olive oil
03 - 1 tsp salt
04 - ½ tsp black pepper
→ Salad Base
05 - 4 cups mixed salad greens (romaine, arugula, spinach)
06 - 1 medium cucumber, thinly sliced
07 - 1 large carrot, julienned
08 - 1 red bell pepper, thinly sliced
09 - 1 cup cherry tomatoes, halved
10 - 1 small red onion, thinly sliced
11 - 2 tbsp fresh cilantro or parsley, chopped
→ Dressing
12 - 3 tbsp extra virgin olive oil
13 - 2 tbsp lime juice (about 1 lime)
14 - 1 tbsp soy sauce (gluten-free if required)
15 - 1 tsp honey or maple syrup
16 - 1 clove garlic, minced
17 - 1 tsp fresh ginger, grated
18 - Freshly ground black pepper, to taste
→ Optional Toppings
19 - ¼ cup roasted peanuts or cashews, roughly chopped
20 - 1 avocado, sliced
21 - 1 tbsp toasted sesame seeds
# How-To Steps:
01 - Pat the beef dry and season both sides evenly with salt and black pepper.
02 - Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the beef for 3 to 4 minutes per side for medium-rare or adjust to preferred doneness. Rest the beef for 5 minutes, then slice thinly against the grain.
03 - In a large bowl, combine mixed salad greens, cucumber, carrot, red bell pepper, cherry tomatoes, red onion, and chopped herbs.
04 - Whisk together extra virgin olive oil, lime juice, soy sauce, honey, garlic, ginger, and freshly ground black pepper in a small bowl until emulsified.
05 - Drizzle half of the dressing over the salad base and toss gently to combine.
06 - Divide the dressed salad evenly among four bowls. Top each with sliced beef and drizzle remaining dressing over the beef.
07 - Garnish with optional roasted nuts, avocado slices, and toasted sesame seeds as desired.
# Expert Suggestions:
01 -
- It's ready in 35 minutes and tastes like you spent hours planning it.
- The seared beef stays tender and the greens stay crisp, even when they've been dressed for a few minutes.
- One bowl becomes a complete meal without feeling heavy or bloated afterward.
02 -
- Don't skip the resting step after searing—it's the difference between beef that's moist and beef that's stringy and disappointed.
- Dress the greens separately from the beef; the acid in the lime juice will wilt them if they sit too long, but your salad greens should stay crisp and the beef should taste sharp and alive.
- Slice the beef thinly and against the grain, or it'll fight you with every chew no matter how perfectly you cooked it.
03 -
- The best beef salad is eaten soon after assembly, while the salad is still crisp and the beef is still faintly warm—if you're making it ahead, store the components separately and assemble just before eating.
- If your dressing separates, whisk it again and it'll come back together; emulsified dressing is more forgiving than it looks.