Beef · 25 min
Hot Gingered Beef & Broccoli Salad with Red Pepper
- 25 min
- 2–6 servings
- 659 kcal / serving
A bright, crunchy salad featuring beef, broccoli and red pepper with a ginger-soy dressing. The quick marinate and high-heat pan sear keep weeknights simple and satisfying.
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Ingredients
- 1 crownbroccoli
- 2 clovesgarlic
- 1 (1 inch) pieceginger root
- 1red bell pepper
- 1 (5 oz) pkgspring mix (mixed greens)
- ¾ lbstriploin (New York strip) steak
- red bell peppers
From the pantry: chili-garlic sauce, extra virgin olive oil, rice vinegar, sesame seeds, soy sauce, toasted sesame oil
Cookware
chef's knife · colander · cutting board · garlic press (optional) · measuring spoons · mixing bowls · nonstick skillet · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1 crownbroccoli
- 2 clovesgarlic
- 1 (1 inch) pieceginger root
- 1red bell pepper
- 1 (5 oz) pkgspring mix (mixed greens)
- red bell peppers
Meat & seafood
- ¾ lbstriploin (New York strip) steak
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| broccoli | 1 crown | 2 crowns | 3 crowns |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| ginger root | 1 (1 inch) piece | 2 (1 inch) pieces | 3 (1 inch) pieces |
| red bell pepper | 1 | 2 | 3 |
| spring mix (mixed greens) | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
| striploin (New York strip) steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 1. Wash and dry all fresh produce; pat greens dry if pre-washed and set aside.
- 2. Peel and mince the garlic and ginger; place them in a medium bowl.
- 3. Whisk together olive oil, soy sauce, rice vinegar, and chili-garlic sauce to form the dressing.
- 4. Slice the steak into thin strips and toss with about one third of the dressing; let it marinate while you prep the vegetables.
- 5. Heat a nonstick skillet over medium-high heat and swirl in a little oil to coat.
- 6. Break the broccoli into florets and cut the stems into bite-sized pieces; add to the skillet and cook, stirring often, until bright green and just shy of tender, about 5 minutes.
- 7. Add the marinated steak and the remaining dressing to the skillet; cook, stirring often, until the beef reaches your preferred doneness (about 2–3 minutes for medium). Remove from heat.
- 8. Seed and slice the red peppers into thin strips.
- 9. In a large bowl, toss the mixed greens with the remaining dressing and fold in the pepper slices.
- 10. Plate the salad, top with the beef and broccoli mixture, and sprinkle with sesame seeds.
Two tips
- Make ahead: the dressing can be prepared in advance and the beef can marinate for up to 2 hours.
- Serving idea: finish with a light drizzle of toasted sesame oil, or skip the chili-garlic sauce to tame the heat.
Nutrition per serving
- Calories
- 659 kcal
- Protein
- 41 g
- Carbs
- 15 g
- Fat
- 50 g
- Fiber
- 5 g
- Sodium
- 129 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.