Beef Salad Bowl (Printable)
A hearty bowl of tender beef, fresh salad greens, and zesty dressing for a balanced, flavorful 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 Make It:
01 - In a medium bowl, combine beef slices with olive oil, soy sauce, black pepper, and minced garlic. Toss thoroughly and let marinate for 10 minutes.
02 - Heat a large skillet over medium-high heat. Sear the marinated beef for 2 to 3 minutes per side until browned and tender. Remove from heat and rest briefly.
03 - In a large salad bowl, layer the mixed salad greens, sliced cucumber, julienned carrot, halved cherry tomatoes, sliced red onion, and avocado slices.
04 - Whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
05 - Thinly slice the cooked beef and arrange over the salad. Drizzle the dressing evenly on top.
06 - Sprinkle toasted sesame seeds and crumbled feta cheese over the salad if desired. Serve immediately.
# Expert Advice:
01 -
- The beef gets tender and caramelized in just minutes, turning an ordinary salad into something you'd actually crave.
- Everything comes together in 30 minutes, which means you can make it on a Tuesday night without stress.
- It's naturally high in protein and keeps you full for hours, so no mid-afternoon slump chasing you around.
02 -
- Slice your beef thin enough that you can see light through it—this is the difference between tender strips and chewy ones.
- Don't skip letting the beef rest after cooking; those three minutes make it stay juicy instead of running all over your salad.
- Add the avocado last, right before you serve, or it'll oxidize and turn brown and unappealing.
03 -
- Use a screaming hot skillet—the higher the heat, the better the crust on your beef, and crust equals flavor.
- Taste the dressing before you pour it over everything; salad dressing should taste almost too bold on its own because it dilutes across all the vegetables and greens.