Beef Salad Bowl (Print Version)
A vibrant mix of tender beef, crisp greens, and zesty dressing for a wholesome meal.
# What You'll Need:
→ Beef
01 - 14 oz beef sirloin or flank steak, thinly sliced
02 - 1 tbsp olive oil
03 - 1 tbsp soy sauce
04 - 1 tsp black pepper
05 - 1 clove garlic, minced
→ Salad Base
06 - 4 cups mixed salad greens (romaine, spinach, arugula)
07 - 1 medium cucumber, sliced
08 - 1 large carrot, julienned
09 - 7 oz cherry tomatoes, halved
10 - 1 small red onion, thinly sliced
11 - 1 avocado, sliced
→ Dressing
12 - 3 tbsp extra virgin olive oil
13 - 2 tbsp balsamic vinegar
14 - 1 tsp Dijon mustard
15 - 1 tsp honey
16 - Salt and pepper, to taste
→ Optional Toppings
17 - 2 tbsp toasted sesame seeds
18 - 2 tbsp crumbled feta cheese
# How-To Steps:
01 - Combine beef slices with olive oil, soy sauce, black pepper, and minced garlic in a bowl. Toss to coat and let marinate for 10 minutes.
02 - Heat a large skillet over medium-high heat. Sear marinated beef for 2 to 3 minutes per side until browned and tender. Remove from heat and let rest.
03 - Arrange salad greens, cucumber, carrot, cherry tomatoes, red onion, and avocado in a large bowl.
04 - Whisk extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
05 - Slice cooked beef into bite-sized strips and place atop the salad base.
06 - Drizzle dressing evenly over the salad. Sprinkle with toasted sesame seeds and crumbled feta cheese, if desired.
07 - Serve immediately to enjoy fullest flavor and texture.
# Expert Tips:
01 -
- It comes together in thirty minutes, but tastes like you actually planned ahead.
- The warm beef against cool, crisp vegetables creates this perfect temperature contrast that just works.
- You get real satiety from the protein without needing a side dish or bread.
02 -
- Letting the beef rest for even two minutes after cooking makes a difference in tenderness—don't skip this.
- Slicing the beef against the grain isn't optional; it's the difference between tender and chewy, and I learned this the frustrating way.
03 -
- Don't dress the salad until you're ready to eat it; wet greens are sad greens, even if you think they'll be fine.
- If you're meal-prepping, keep the beef, greens, and dressing in separate containers and assemble just before eating.