Broccoli Salad with Beef Recipe

Why You’ll Love This Recipe

If you’re looking for a salad that’s more than just greens, this Broccoli Salad with Beef is a perfect choice. The rich, savory beef complements the fresh, crunchy broccoli, making it a well-balanced and satisfying meal. The dressing ties everything together, adding a tangy and creamy finish to every bite. This dish is not only tasty but also versatile, allowing you to easily adjust the ingredients to suit your preferences.

Ingredients

• 1 lb beef sirloin or flank steak, thinly sliced

• 4 cups broccoli florets

• ½ cup red onion, thinly sliced

• ½ cup shredded cheddar cheese (optional)

• ¼ cup raisins or dried cranberries (optional)

• ¼ cup sunflower seeds or chopped nuts (optional)

• ½ cup mayonnaise

• 2 tablespoon apple cider vinegar

• 1 tablespoon honey or sugar

• Salt and pepper, to taste

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the beef: Heat a pan over medium-high heat and add the thinly sliced beef. Season with salt and pepper. Cook until the beef is browned and cooked through, about 5-7 minutes. Set aside to cool.

2. Cook the broccoli: In a large pot, bring water to a boil. Add the broccoli florets and blanch for 2-3 minutes, until they are tender but still vibrant green. Drain and run the broccoli under cold water to stop the cooking process. Pat dry with a towel.

3. Prepare the dressing: In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth and well combined.

4. Assemble the salad: In a large mixing bowl, combine the cooked beef, broccoli, red onion, and any optional add-ins like cheese, raisins, or sunflower seeds. Pour the dressing over the salad and toss to coat all the ingredients evenly.

5. Serve: Taste and adjust the seasoning with more salt, pepper, or honey if needed. Serve immediately, or chill in the refrigerator for 30 minutes for a cooler, more refreshing option.

Servings and Timing

This recipe serves 4 people and takes approximately 20-25 minutes to prepare. The total cooking time will depend on how long it takes to cook the beef and blanch the broccoli.

Variations

• Vegetarian option: Skip the beef and add grilled tofu, chickpeas, or another plant-based protein.

• Nuts and seeds: Add slivered almonds, chopped pecans, or pumpkin seeds for an extra crunch.

• Different dressings: If you prefer a tangier dressing, you can substitute the mayonnaise with Greek yogurt or a light vinaigrette.

Storage/Reheating

• Storage: Store any leftover salad in an airtight container in the refrigerator for up to 3 days. The broccoli may become a bit softer over time, but the flavors will continue to develop.

• Reheating: If you prefer to serve the salad warm, reheat the beef and broccoli separately before assembling the salad again. However, this salad is best served cold or at room temperature for maximum freshness.

FAQs

1. Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli can be used, but fresh broccoli is ideal for the best texture and flavor. If you choose to use frozen, be sure to thaw and drain it properly.

2. Can I make this salad ahead of time?

Yes, you can prepare this salad a few hours ahead of time. Just keep it chilled in the refrigerator until you're ready to serve.

3. Can I use another type of meat instead of beef?

Yes, chicken, turkey, or even bacon can be great alternatives to beef. Simply cook and prepare the meat as needed before adding it to the salad.

4. Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure that the mayonnaise and any optional add-ins, such as nuts and dried fruit, are also gluten-free.

5. Can I use a different dressing?

Yes, you can experiment with different dressings like ranch, blue cheese, or a balsamic vinaigrette if you prefer a different flavor profile.

6. How can I make this salad spicier?

If you like a bit of spice, consider adding some red pepper flakes, a dash of hot sauce, or even some diced jalapeños to the dressing.

7. Can I make this salad without mayo?

Yes, you can replace the mayo with Greek yogurt or a dairy-free alternative like avocado for a lighter, healthier version.

8. How do I keep the salad from getting soggy?

To prevent sogginess, store the dressing separately and add it just before serving. This will help maintain the freshness and crunch of the broccoli and other ingredients.

9. What other vegetables can I add to the salad?

You can add other vegetables like carrots, bell peppers, or cucumber for more variety and crunch.

10. Can I serve this salad as a side dish?

Yes, this Broccoli Salad with Beef makes an excellent side dish for grilled meats, sandwiches, or even on its own as a lighter meal.

Conclusion

Broccoli Salad with Beef is a versatile and delicious dish that combines the goodness of fresh vegetables and savory beef, all brought together by a creamy and tangy dressing. Whether you're looking for a hearty lunch or a unique side dish, this recipe is sure to impress. Enjoy it as is, or customize it with your favorite ingredients and variations. It's a crowd-pleaser that brings both nutrition and flavor to the table!

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Broccoli Salad with Beef is a delicious and nutritious dish combining tender beef and crisp broccoli, perfect for lunch or dinner. The dish is packed with flavor, offering a perfect balance of textures with a creamy, tangy dressing.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 10-15 minutes
• Total Time: 20-25 minutes
• Yield: 4 servings
• Category: Salad
• Method: Pan-frying, Blanching
• Cuisine: American
• Diet: Gluten Free

Ingredients

1 lb beef sirloin or flank steak, thinly sliced

4 cups broccoli florets

½ cup red onion, thinly sliced

½ cup shredded cheddar cheese (optional)

¼ cup raisins or dried cranberries (optional)

¼ cup sunflower seeds or chopped nuts (optional)

½ cup mayonnaise

2 tbsp apple cider vinegar

1 tbsp honey or sugar

Salt and pepper, to taste

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Instructions

1. Heat a pan over medium-high heat and add the thinly sliced beef. Season with salt and pepper. Cook until the beef is browned and cooked through, about 5-7 minutes. Set aside to cool.
2. In a large pot, bring water to a boil. Add the broccoli florets and blanch for 2-3 minutes, until tender but still vibrant green. Drain and run the broccoli under cold water to stop the cooking process. Pat dry with a towel.
3. In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth and well combined.
4. In a large mixing bowl, combine the cooked beef, broccoli, red onion, and any optional add-ins like cheese, raisins, or sunflower seeds. Pour the dressing over the salad and toss to coat all ingredients evenly.
5. Taste and adjust the seasoning with more salt, pepper, or honey if needed. Serve immediately, or chill in the refrigerator for 30 minutes for a cooler, more refreshing option.

Notes

• If you want to make it spicier, add red pepper flakes, hot sauce, or diced jalapeños to the dressing.
• For a lighter version, replace mayonnaise with Greek yogurt or avocado.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. The broccoli may soften over time, but the flavors will develop.
• For a vegetarian option, swap the beef with grilled tofu, chickpeas, or another plant-based protein.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 6g
• Sodium: 350mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 70mg