Beef Salad Bowl (Printable)
A vibrant bowl featuring tender beef, fresh salad greens, crisp veggies, and a zesty dressing.
# What You 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 needed)
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
# Steps:
01 - Pat beef dry and season both sides with salt and black pepper.
02 - Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear beef 3–4 minutes per side for medium-rare or desired doneness. Rest for 5 minutes, then slice thinly against the grain.
03 - In a large bowl, combine salad greens, cucumber, carrot, bell pepper, cherry tomatoes, red onion, and chopped herbs.
04 - Whisk olive oil, lime juice, soy sauce, honey, garlic, ginger, and black pepper in a small bowl until combined.
05 - Pour half the dressing over salad base and toss gently to combine.
06 - Divide salad among four bowls. Top each with sliced beef and drizzle remaining dressing over beef.
07 - Garnish with roasted nuts, avocado slices, and toasted sesame seeds as desired.
# Expert Hints:
01 -
- It comes together in under 35 minutes, which means you can have a restaurant-quality meal without the guilt or wait.
- The warm beef against cool, crunchy vegetables creates this texture contrast that keeps every bite interesting.
- It's the kind of dish that tastes even better the next day, making it perfect for meal prep without feeling like you're eating leftovers.
02 -
- Don't skip resting the beef—I learned this the hard way by slicing immediately and watching all the juices run onto the board instead of staying in the meat.
- The dressing is forgiving, but the balance of lime and soy is where the magic lives; taste as you go and don't be shy about adjusting it to your preference.
03 -
- Marinate the beef in soy sauce, a touch of oil, and chili flakes for 30 minutes before cooking if you want deeper flavor—it transforms the whole dish.
- Toast your own nuts and seeds instead of buying them pre-roasted; they'll taste fresher and you can control the salt.