Beef Salad Bowl (Printable)
Tender beef, fresh greens, and zesty dressing combine for a hearty, flavorful dish.
# 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 - In a medium bowl, combine beef slices with olive oil, soy sauce, black pepper, and minced garlic. Toss to coat and marinate for 10 minutes.
02 - Heat a large skillet over medium-high heat. Sear the marinated beef for 2–3 minutes per side until browned but still tender. Remove from heat and allow to rest.
03 - In a large salad bowl, arrange the mixed greens, cucumber, carrot, cherry tomatoes, red onion, and avocado.
04 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
05 - Slice the cooked beef into bite-sized strips and arrange on top of the salad.
06 - Drizzle the dressing over the salad. Sprinkle with toasted sesame seeds and crumbled feta cheese, if desired.
07 - Serve immediately for optimal freshness and flavor.
# Expert Advice:
01 -
- Ready in half an hour, but tastes like you spent the afternoon cooking.
- Packed with protein and vegetables, so you stay full without feeling heavy.
- One skillet and a bowl—minimal cleanup, maximum flavor.
- Works beautifully for meal prep or feeding a crowd without fuss.
02 -
- Resting the beef after cooking isn't optional—those three minutes make the difference between dry strips and tender slices that stay juicy.
- Slice your beef against the grain, not with it, or you'll end up with tough, chewy pieces no matter how perfect your sear was.
- Build the salad base before the beef finishes cooking so the warm meat can slightly wilt the greens—it sounds wrong, but it's actually perfect texture.
03 -
- Slice your beef the night before and keep it in the marinade—the flavors deepen and you'll be even faster the next day.
- Toast your sesame seeds in a dry pan for thirty seconds before using; the difference in flavor is worth those thirty seconds.
- Make the dressing while the beef is cooking so you're not juggling too many things at the end.