Beef Stir-Fry Salad

Name: Beef Stir-Fry Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: chinese_american
Ingredients: 400 g beef sirloin (thinly sliced against the grain); 2 tbsp soy sauce; 3 pcs garlic (cloves, minced); 1 inch ginger (grated); 1 tbsp oil; 6 cup mixed salad greens (any mix like romaine, arugula, spinach); 1 cup cherry tomato (halved); 1 pcs cucumber (medium, sliced into half-moons); 0.5 pcs red onion (small, thinly sliced); 2 tbsp lime juice (freshly squeezed); 1 tsp sesame oil; 1 pinch salt; 1 pinch black pepper (freshly ground); 2 tbsp coriander leaves (roughly chopped, for garnish)

RATING

4.3/5(32)

TASTE SCORE

8/10

Tender strips of beef seared quickly in a hot wok, then tossed with crisp greens and a zesty soy-lime dressing. This warm salad is light yet satisfying — ready in under 30 minutes for a quick weeknight dinner.

PREP

15m

COOK

10m

SERVES

1 CUP

272 cal

SERVINGS

METHOD · 4 STEPS

prep
Prep the vegetables and dressing.
1.Wash and dry mixed salad greens, cherry tomatoes, and cucumber.
2.Halve cherry tomatoes, slice cucumber into half-moons, and thinly slice red onion.
3.Whisk together lime juice, sesame oil, salt, and black pepper in a small bowl. Set aside.
prep
Slice and season the beef.
1.Slice beef sirloin into thin strips against the grain.
2.Toss beef strips with soy sauce, minced garlic, and grated ginger in a bowl.
TIPPartially freezing the beef for 15 minutes makes slicing paper-thin strips much easier.
fry · ~4 min
Stir-fry the beef.
1.Heat oil in a wok over high heat until shimmering.
2.Add beef strips in a single layer and sear for 2 minutes without moving.
3.Stir-fry for another 1-2 minutes until beef is just cooked through and caramelized.
TIPDon't crowd the wok — cook in two batches if needed. Crowding leads to steaming instead of searing.
assemble
Assemble the salad.
1.Arrange mixed greens, tomatoes, cucumber, and red onion on a large platter.
2.Top with the hot stir-fried beef strips.
3.Drizzle the lime-sesame dressing over everything.
4.Garnish with chopped coriander leaves and serve immediately.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Partially freeze the beef for 15 minutes before slicing to get ultra-thin strips against the grain.
2
Pat salad greens completely dry so the dressing clings better and the greens stay crisp.
3
Sear the beef in a single layer and avoid moving it for the first 2 minutes to develop a deep brown crust.
4
Always dress the salad just before serving to prevent the greens from wilting from the hot beef.
5
Slice the cucumber into half-moons and the onion paper-thin so they meld evenly with each bite.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Substitute beef sirloin with lean chicken breast or tofu; increase the soy sauce to 3 tbsp and add a teaspoon of toasted sesame seeds for extra savoriness.

low carb