So Good Beef And Broccoli Salad Recipes

BEEF AND BROCCOLI SALAD

Beef and Broccoli Salad image

A cold meal based on the popular beef and broccoli dish in Chinese restaurants without the rice, and a lot more veges.

Provided by KelBel

Categories Salad Dressings

Time 21m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

16 ounces beef tenderloin steaks, 1-inch thick
2 cups broccoli florets
8 ounces mixed baby greens
1 red bell pepper, seeded and sliced
4 scallions, sliced
1 cup pea pods
1 cup carrot, shredded
1/4 cup Chinese duck sauce, sauce
1 inch gingerroot, minced
1 lime, juice of
2 tablespoons rice wine vinegar
1/2 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil
2 tablespoons dark sesame oil

Steps:

Preheat grill pan over high heat. Season steak with salt and pepper. Spray grill pan with cooking spray. Grill meat 3 to 5 minutes per side. Remove meat and let stand 10 minutes.
In a pan, bring 1-inch of water to a boil. Add a pinch of salt and broccoli pieces and steam for 3 to 5 minutes, until cooked but still firm. Drain broccoli in colander and run cold water over it to cool.
Arrange greens on large platter or individual dinner plates. Arrange broccoli and veggies on greens.
Combine duck sauce with ginger, lime juice, vinegar, crushed pepper flakes. Whisk in oils.
Slice steaks and arrange on salad and drizzle completed dish with dressing. Season with additional salt and pepper.

BEEF AND BROCCOLI SALAD

Beef and Broccoli Salad image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 17

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 8 ounces
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

Steps:

Preheat grill pan over high heat. Season steak with salt and pepper. Spray grill pan with cooking spray. Grill meat 3 to 5 minutes per side for medium rare to medium well doneness. Remove meat and let stand 10 minutes.
In a pan, bring 1-inch of water to a bubble. Add a pinch of salt and broccoli pieces and steam for 3 to 5 minutes, until cooked but still firm. In the sink, drain broccoli in colander and run cold water over it to cool.
Arrange greens on large platter or individual dinner plates. Arrange broccoli and veggies on greens. Combine duck or sweet and sour sauce with ginger, lime juice, vinegar, crushed pepper flakes. Whisk in oil. Slice steaks and arrange on salad and drizzle completed dish with dressing. Season with additional salt and pepper.

SESAME BEEF AND BROCCOLI SALAD

Sesame Beef and Broccoli Salad image

365 Great 20 Minute Recipes. Use leftover or deli roast beef. I would use far less oil, but I typed up the recipe as written.

Provided by dicentra

Categories Meat

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

5 cups broccoli florets
1/4 cup sesame seeds
1 lb thinly sliced roast beef (cut in 1/2 inch strips)
1 large red bell pepper, cut into think strips
1/3 cup vegetable oil
1/4 cup sesame oil
1/4 cup red wine vinegar
2 tablespoons soy sauce
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
12 romaine lettuce leaves

Steps:

In a large pot of boiling salted water, cook broccoli over high heat until crisp-tender, 3-4 minutes. Drain and rinse with cold water. Drain.
In a small skillet, toast sesame seeds.
In a large bowl, combine broccoli, beef, red pepper and sesame seeds.
In a small bowl, whisk together vegetable oil, sesame oil, vinegar, soy sauce, garlic and crushed red pepper. Pour dressing over salad and toss gently.
Line a platter with lettuce leaves and spoon salad over the leaves.

Nutrition Facts : Calories 601.2, Fat 46.4, SaturatedFat 8.5, Cholesterol 88.4, Sodium 599.9, Carbohydrate 13.1, Fiber 3.8, Sugar 2.9, Protein 37

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