Beef and broccoli salad
Indulge in the savory flavors of tender beef strips paired with crisp broccoli florets, tossed in a zesty dressing for a delightful salad experience.
Ingredients:
- 4 (6-ounce) pieces of beef tenderloin steak, 1-inch thick
- Salt and pepper
- Vegetable oil cooking spray
- 1 head broccoli, stem trimmed of fiberous skin, cut in florets and stem cut into chunks
- 1 sack mixed baby greens, 6 to 230g
- 1 red bell pepper, seeded and very thinly sliced
- 4 scallions, sliced on an angle, 1-inch pieces
- 1 cup pea pods, sliced on an angle
- 1 cup shredded carrots
- 8 hot cherry peppers or pepperoncini, chopped
- 2 tablespoons chopped cilantro leaves, optional
- 1/4 cup duck sauce or sweet and sour sauce
- 1-inch ginger root, finely chopped
- 1 lime, juiced
- 2 tablespoons rice wine vinegar or white vinegar
- 1/2 to 1 teaspoon crushed red pepper flakes
- 1/4 cup vegetable oil
Instructions:
- Heat up the grill pan on high heat. Season the steak with salt and pepper. Coat the grill pan with cooking spray. Cook the meat for 3 to 5 minutes on each side for a medium rare to medium well finish. Take out the meat and let it sit for 10 minutes.
- In a pan, heat 1-inch of water till it starts bubbling. Add a pinch of salt and the broccoli pieces, then let it steam for 3 to 5 minutes until it's cooked but still slightly firm. Drain the broccoli in a colander in the sink and rinse it with cold water to cool it down.
- Place the greens on a large platter or individual plates. Arrange the broccoli and other vegetables on top of the greens. Mix the duck or sweet and sour sauce with ginger, lime juice, vinegar, and crushed pepper flakes. Blend in the oil. Cut the steaks into slices and place them on the salad. Drizzle the completed dish with the dressing. Season with salt and pepper to taste.
Summary:
- Calories: 2969 kcal
- Fat: 207 g
- Protein: 158 g
- Carbs: 131 g
- Potassium: 5604 mg
- Magnesium: 376 mg