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Hot Gingered Beef & Broccoli Salad with Red Pepper.

  • 2 crowns
  • 4 cloves
  • 2 (1 inch) pieces
    ginger root
  • 2
    red bell peppers
  • 2 (5 oz) pkgs
    spring mix (mixed greens)
  • 1 ½ lb
    striploin (New York strip) steak
    chili-garlic sauce
    extra virgin olive oil
    rice vinegar
    sesame seeds
    soy sauce
    toasted sesame oil
  • 1
    Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)
    2 (1 inch) pieces ginger root
    2 crowns broccoli
    2 red bell peppers
    2 (5 oz) pkgs spring mix (mixed greens)
  • 2
    Peel and mince garlic and ginger; place both in a large bowl.
    4 cloves garlic
  • 3
    Add oils, soy sauce, vinegar, and chili-garlic sauce to the bowl; whisk to combine the dressing.
    ¼ cup extra virgin olive oil
    2 tbsp toasted sesame oil
    2 tbsp soy sauce
    2 tbsp rice vinegar
    2 tsp chili-garlic sauce
  • 4
    Slice the steak into thin strips and place in a medium bowl. Add ⅓ of the dressing and toss to coat; set aside to marinate.
    1 ½ lb striploin (New York strip) steak
  • 5
    Using a clean cutting board, separate broccoli into bite-sized florets and cut stems into smaller pieces.
  • 6
    Preheat a large skillet over medium-high heat.
  • 7
    Once the skillet is hot, add oil and swirl to coat the bottom.
    4 tsp extra virgin olive oil
  • 8
    Add broccoli to the skillet and cook, stirring often, until bright green and almost cooked through, about 6 minutes.
  • 9
    Add steak strips and marinade to the skillet. Cook, stirring often, until desired doneness, 3-4 minutes for medium. Remove from heat.
  • 10
    Meanwhile, seed and slice bell peppers into thin strips.
  • 11
    Add bell pepper and mixed greens to the bowl with the remaining dressing; toss to combine the salad.
  • 12
    To serve, divide salad between plates or bowls and top with steak-broccoli stir-fry and sesame seeds. Enjoy!
    2 tsp sesame seeds