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Broccoli Salad with Beef Recipe

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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.

Ingredients

1 lb beef sirloin or flank steak, thinly sliced

4 cups broccoli florets

1/2 cup red onion, thinly sliced

1/2 cup shredded cheddar cheese (optional)

1/4 cup raisins or dried cranberries (optional)

1/4 cup sunflower seeds or chopped nuts (optional)

1/2 cup mayonnaise

2 tbsp apple cider vinegar

1 tbsp honey or sugar

Salt and pepper, to taste

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.

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