Best 6 Beef And Broccoli Salad Recipes

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**Beef and Broccoli Salad: A Flavorful and Nutritious Dish**

Are you in search of a delectable and wholesome dish that combines the savory flavors of beef, broccoli, and a medley of fresh vegetables? Look no further than the Beef and Broccoli Salad. This vibrant salad offers a delightful balance of flavors and textures, making it a perfect choice for a light lunch, refreshing summer meal, or a flavorful side dish to complement your main course. With its tender beef, crisp broccoli florets, and an array of colorful vegetables, this salad is a feast for both the eyes and the palate. Join us on a culinary journey as we delve into the enticing world of Beef and Broccoli Salad, exploring its tantalizing ingredients and easy-to-follow recipes. Discover how to create this delightful dish in various styles, from a classic version to one with a zesty Asian twist. Get ready to tantalize your taste buds and relish the goodness of Beef and Broccoli Salad!

**Recipes Included:**

1. Classic Beef and Broccoli Salad: This timeless recipe showcases the harmonious blend of tender beef, broccoli florets, red onion, celery, and carrots, all tossed in a creamy and tangy dressing.

2. Asian Beef and Broccoli Salad: Embark on a culinary adventure with this delightful Asian-inspired salad. Marinated beef strips, broccoli, bell peppers, and a medley of Asian vegetables are tossed in a flavorful dressing infused with soy sauce, rice vinegar, and sesame oil.

3. Grilled Beef and Broccoli Salad: Experience the smoky goodness of grilled beef in this delectable salad. Tender beef is grilled to perfection and paired with broccoli, corn, tomatoes, and a tangy vinaigrette dressing.

4. Beef and Broccoli Salad with Quinoa: Elevate your salad game with the addition of protein-packed quinoa. This recipe combines tender beef, broccoli, quinoa, edamame, and a zesty dressing.

Check out the recipes below so you can choose the best recipe for yourself!

ASIAN PASTA SALAD WITH BEEF, BROCCOLI AND BEAN SPROUTS



Asian Pasta Salad with Beef, Broccoli and Bean Sprouts image

A creamy soy-ginger dressing nicely complements this pasta salad with broccoli, red pepper, bean sprouts, and peanuts.

Provided by Ben S.

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Yield 8

Number Of Ingredients 19

3 medium garlic cloves, minced
6 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sugar
1 tablespoon sesame oil
1 teaspoon ground ginger
¾ teaspoon hot red pepper flakes
2 tablespoons mayonnaise
¼ cup vegetable oil
2 tablespoons salt
1 pound penne pasta
8 ounces broccoli florets
1 pound rare deli roast beef, sliced 1/8 inch thick and cut into bite-size strips
3 medium carrots, peeled and coarsely grated
1 medium red bell pepper, cut into bite-size strips
2 cups bean sprouts
3 green onions, thinly sliced
½ cup chopped roasted (or honey-roasted) peanuts
¼ cup chopped fresh cilantro

Steps:

  • Mix garlic, soy sauce, vinegar, sugar, sesame oil, ginger, and pepper flakes in a 2-cup Pyrex measuring cup. Whisk in mayonnaise until smooth, then in a slow steady stream, whisk in oil to make an emulsified dressing; keep chilled until ready to toss with salad. Store in a clean jar with lid.
  • Bring 1 gallon of water and 2 tablespoons of salt to boil in a large soup kettle. Add pasta and, using package times as a guide, boil, stirring frequently and adding broccoli the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside while preparing remaining salad ingredients.
  • Place all salad ingredients (except soy-ginger dressing) in a large bowl or transfer to a gallon-size zipper bag. (Can be covered and refrigerated several hours at this point). When ready to serve, add dressing; toss to coat and serve.

Nutrition Facts : Calories 467.6 calories, Carbohydrate 53.7 g, Cholesterol 28.6 mg, Fat 19.2 g, Fiber 5 g, Protein 23.9 g, SaturatedFat 3.4 g, Sodium 3119.8 mg, Sugar 7.3 g

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

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.

BEEF AND BROCCOLI SALAD



Beef and Broccoli Salad image

From Yakima, Washington reader Sandra Rohrich comes this hearty salad, which she reveals works well as either a side or main dish. "I've used it both ways myself. What I like best about it, though, is that it's so quick to make," she comments. "My husband and children, on the other hand, tell me they love it because it tastes so good!"-Sandra Rohrich, Yakima, Washington

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6-8 servings.

Number Of Ingredients 10

1 pound beef top sirloin steak
8 cups fresh broccoli florets (about 1-1/2 pounds)
8 ounces fresh mushrooms, sliced
1/4 cup canola or sesame oil
1/4 cup white whine vinegar
1/4 cup soy sauce
1 tablespoon honey
1 garlic clove, minced
1 can (8 ounces) sliced water chestnuts, drained
1-1/2 tablespoons sesame seeds, toasted

Steps:

  • Broil steak until it reaches desired doneness. Cool. Thinly slice into bite-size pieces; set aside. , In a large skillet, stir-fry broccoli and mushrooms in oil for 3 minutes or until crisp-tender. Transfer to a large bowl. , Whisk the vinegar, soy sauce, honey and garlic. Pour over vegetables. Stir in the beef and water chestnuts; chill for at least 1 hour. Sprinkle with sesame seeds just before serving.

Nutrition Facts :

BEEF AND BROCCOLI SALAD



Beef and Broccoli Salad image

This great salad combines beef, broccoli, and tomatoes with a creamy horseradish dressing. You can use roast beef from the deli or any kind of leftover steak for the beef.

Provided by merryc

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 11

1 ½ pounds broccoli - cut into florets, stems peeled and sliced 1/4 inch thick
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
½ teaspoon prepared horseradish, or to taste
¾ teaspoon salt
⅛ teaspoon ground black pepper
½ cup olive oil
3 tablespoons sour cream
¾ pound thick sliced deli roast beef, cut into 1/2-inch pieces
2 ½ cups cherry tomatoes, halved
6 green onions cut diagonally into thin slices

Steps:

  • Pour 1/2 inch of water into a pan fitted with a steamer basket. Place the broccoli in the basket. Cover, and bring to a boil. Cook until tender, about 4 to 5 minutes. Drain, and cool.
  • To make the dressing, whisk together the vinegar, mustard, horseradish, salt, and pepper in a bowl. Continue whisking while slowly adding the olive oil to make a smooth mixture. Whisk in the sour cream.
  • Place the broccoli, roast beef, tomatoes, and green onions into a bowl. Stir in the dressing and toss until evenly coated. Divide the salad evenly among 4 serving plates.

Nutrition Facts : Calories 446.1 calories, Carbohydrate 19.5 g, Cholesterol 45.7 mg, Fat 32.9 g, Fiber 6.1 g, Protein 23.6 g, SaturatedFat 6.3 g, Sodium 1436.8 mg, Sugar 3.8 g

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

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.

CATELLI BISTRO BEEF AND BROCCOLI SALAD



Catelli Bistro Beef and Broccoli Salad image

A twist on the Asian dish, this pasta salad combines beef and broccoli with rotini to make a satisfying main course.

Provided by Catelli®

Categories     Trusted Brands: Recipes and Tips     Catelli®

Time 25m

Yield 6

Number Of Ingredients 12

1 (375 g) package Catelli Bistro® Tri-Colour Rotini
4 cups small broccoli florets
1 cup frozen shelled edamame, thawed
½ cup teriyaki sauce
¼ cup rice wine vinegar
¼ cup vegetable oil
2 teaspoons honey
2 cloves garlic, minced
¼ teaspoon freshly ground pepper
8 ounces grilled steak, thinly sliced
2 green onions, sliced diagonally
1 teaspoon toasted sesame seeds

Steps:

  • Cook pasta according to package directions. Add broccoli to pot in last 4 minutes of cooking time. Drain and rinse under cold water; transfer to large bowl. Add edamame; toss well.
  • Whisk together teriyaki sauce, vinegar, vegetable oil, honey, garlic and pepper; reserve 2 tbsp (30 mL) dressing. Drizzle remaining dressing over pasta mixture; toss to coat well.
  • Transfer to serving platter. Top with sliced steak; drizzle with reserved dressing. Sprinkle with green onions and sesame seeds.

Nutrition Facts : Calories 426.3 calories, Carbohydrate 56.3 g, Cholesterol 22.5 mg, Fat 14.2 g, Fiber 4.7 g, Protein 21.4 g, SaturatedFat 3.2 g, Sodium 1230.9 mg, Sugar 11 g

Tips:

  • Use high-quality ingredients: The quality of your ingredients will greatly affect the flavor of your salad. Choose fresh, flavorful beef and broccoli, and use a good quality dressing.
  • Don't overcook the beef: Beef that is overcooked will be tough and chewy. Cook it just until it is cooked through, about 5-7 minutes.
  • Use a variety of vegetables: In addition to broccoli, you can add other vegetables to your salad, such as carrots, celery, or bell peppers.
  • Make your own dressing: Store-bought dressings are often high in sugar and unhealthy fats. Making your own dressing is easy and gives you more control over the ingredients.
  • Serve the salad immediately: Beef and broccoli salad is best served immediately after it is made. The broccoli will start to wilt if it sits for too long.

Conclusion:

Beef and broccoli salad is a delicious, healthy, and easy-to-make meal. It's perfect for a quick lunch or dinner and can be easily customized to your liking. With a few simple tips, you can make a beef and broccoli salad that is sure to impress your family and friends.

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