Sesame Beef Salad (20 Minutes)

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Here’s a refreshing and flavorful dish combining tender beef slices with a vibrant mix of vegetables, all tossed in a savory sesame dressing. The salad offers a perfect balance of textures and flavors, with the richness of the beef complemented by the crunch of fresh vegetables and the nuttiness of sesame. It’s a light yet satisfying meal that can be prepared in just 20 minutes, making it ideal for a quick and healthy dinner option.

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 pound beef sirloin, thinly sliced
  • 4 cups mixed salad greens
  • 1 large carrot, thinly sliced
  • 1 cucumber, thinly sliced
  • 1/2 red onion, thinly sliced
  • 2 tablespoons sesame seeds, toasted
  • Fresh cilantro leaves, for garnish

For the dressing:

  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon honey
  • 1 garlic clove, minced
  • 1 teaspoon grated fresh ginger

Instructions

  1. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, minced garlic, and grated ginger to make the dressing. Set aside.
  2. Heat a skillet over medium-high heat and add the sliced beef. Cook for 2-3 minutes until browned and cooked to your desired doneness. Remove from heat and let it rest for a few minutes.
  3. In a large salad bowl, combine the mixed greens, carrots, cucumber slices, and red onion. Toss gently to combine.
  4. Add the cooked beef slices to the salad bowl. Drizzle the dressing over the salad and toss well to coat all the ingredients.
  5. Sprinkle toasted sesame seeds over the salad and garnish with fresh cilantro leaves.
  6. Serve the sesame beef salad immediately and enjoy!

Notes

Choose high-quality, lean cuts of beef like sirloin for this recipe. Make sure to slice the beef thinly against the grain to ensure tenderness. For even more flavor, marinate the beef slices in the dressing for about 15-30 minutes before cooking if time allows. Feel free to customize the salad with your favorite vegetables (bell peppers, tomatoes, etc). Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 280
  • Sugar: 6g
  • Sodium: 830mg
  • Fat: 15g
  • Carbohydrates: 12g
  • Fiber: 3g
  • Protein: 24g
  • Cholesterol: 55mg

Pair this with...

Homemade Spring Rolls

Start by grabbing some spring roll wrappers; you'll find them at most Asian grocery stores. For the filling, combine finely shredded cabbage, julienned carrots, sliced green onions, minced garlic, a splash of soy sauce, and some cooked minced chicken or shrimp, if you fancy. Lay out a wrapper, place a tablespoon of filling near the bottom corner, fold the sides in and roll up. Seal the edge with a bit of water or egg wash. Now, heat some oil in a deep-fryer or large pot to 350°F (175°C). Once hot, gently slide in the rolls, a few at a time, frying until golden and crispy, which is usually about 4-5 minutes. Drain on paper towels, serve with sweet chili or soy sauce, and enjoy the crunch!

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

Miso Soup

For this simple delight, you’ll need 4 cups of dashi (a type of Japanese stock) or water, 3 tablespoons of miso paste (white or red, based on your preference), a bunch of chopped green onions, and some silken tofu, cut into cubes. Optional but delicious: a handful of wakame (dried seaweed) – it adds depth! First, warm your dashi or water in a pot. In a separate bowl, mix miso paste with a bit of the warm liquid till smooth. Add this mix back into the pot. Toss in tofu, wakame, and heat gently – don't boil, as this kills the miso's goodness! Once hot, pour into bowls, sprinkle green onions, and slurp away.

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