Asian-Style Beef & Vegetable Salad Bowl

Prep Time: 15 minutes • Cook Time: 10 minutes • Servings: 4

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Introduction

Beef Veggie Salad Bowl is a vibrant, flavor-packed dish that brings together tender beef, crisp vegetables, and a bold Asian-inspired dressing for a refreshing yet satisfying meal. As a chef with 10 years of professional cooking experience, I love how this recipe balances savory, tangy, and lightly sweet flavors while keeping everything fresh and nutritious. The mix of textures—from juicy beef strips to crunchy veggies—makes every bite exciting. It’s perfect for meal-prep, light lunches, or weeknight dinners. Quick tip: Freeze the beef for 10 minutes before slicing to achieve thin, restaurant-style strips.

Ingredients

For the Beef

• 1 lb (450 g) flank steak or sirloin, thinly sliced
• 1 tbsp (15 ml) soy sauce
• 1 tbsp (15 ml) rice vinegar
• 1 tbsp (15 ml) sesame oil
• 1 tsp (5 g) brown sugar
• 1 clove garlic, minced
• ½ tsp (2 g) black pepper

For the Salad

• 3 cups (300 g) shredded lettuce or mixed greens
• 1 cup (100 g) shredded carrots
• 1 cup (100 g) thinly sliced red cabbage
• 1 red bell pepper, thinly sliced
• 1 cup (150 g) cucumber slices
• ½ cup (15 g) fresh cilantro, chopped
• 2 green onions, sliced
• 1 tbsp (10 g) sesame seeds

For the Dressing

• 3 tbsp (45 ml) soy sauce
• 2 tbsp (30 ml) rice vinegar
• 1 tbsp (15 ml) honey
• 1 tbsp (15 ml) lime juice
• 1 tbsp (15 ml) sesame oil
• 1 tsp (5 ml) grated ginger
• 1 clove garlic, minced
• ½ tsp (2 g) chili flakes (optional for heat)

Step-by-Step Instructions

1. Marinate the beef. In a bowl, combine soy sauce, rice vinegar, sesame oil, brown sugar, garlic, and pepper. Add the sliced beef and toss well. Marinate for 10–20 minutes to absorb flavor and tenderize the meat.
2. Prepare the dressing. Whisk soy sauce, rice vinegar, honey, lime juice, sesame oil, ginger, garlic, and chili flakes. The dressing should taste bright, savory, and slightly sweet. Set it aside to allow flavors to blend.
3. Cook the beef. Heat a skillet or wok over medium-high heat and add a light drizzle of oil. Stir-fry the beef for 2–3 minutes until browned with slightly caramelized edges. Avoid overcooking to keep it tender. Remove from heat.
4. Assemble the vegetables. In large serving bowls, arrange the lettuce or greens as the base. Top with carrots, cabbage, bell pepper, cucumber, cilantro, and green onions. The bowl should look colorful and fresh.
5. Add the beef. Divide the warm beef evenly over each bowl. The contrast between warm beef and crisp vegetables enhances both flavor and texture.
6. Dress and finish. Drizzle the dressing over each salad bowl right before serving. Sprinkle sesame seeds on top for a nutty finish. Serve immediately for the freshest bite.

FAQs

1. Can I use chicken instead of beef?

Yes, thinly sliced chicken breast or thigh works perfectly. Cook for 4–6 minutes until fully done and slightly browned.

2. Can I make this salad ahead of time?

Yes, but store the dressing and cooked beef separately. Assemble everything fresh to maintain crisp textures.

3. What other vegetables can I add?

Edamame, snap peas, avocado, bean sprouts, or radishes all complement the Asian flavors beautifully.

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