Salads can be so boring. Lettuce, tomatoes, and dressing are about as far as most people are willing to go. But salads don't have to be boring. In fact, they can be downright delicious. This gingered beef and broccoli salad is the perfect example of a flavorful and exciting salad that you'll love making again and again. The combination of ingredients is sure to tantalize your taste buds! Give it a try today. You won't regret it!
MARINATED IN GINGER
The beef is marinated in a ginger-lime sauce and then cooked until tender. It is then combined with broccoli, red onions, and cilantro in a light vinaigrette. This salad is perfect for a quick lunch or dinner. Plus, it is loaded with nutrients and protein, making it the perfect meal for any time of day. Give this salad a try today!
INGREDIENTS
Ingredients:
- 1 ½ pounds flank steak, sliced thin across the grain
- salt and pepper to taste
- - ginger ( use ginger root)
- - beef (use good quality beef. Chuck roast and sirloin tip roast are considered lean cuts of beef and work well in this recipe). You can also substitute ground beef, turkey, or tofu.
- - broccoli ( use fresh steamed broccoli)
- - red onions ( use a sweet onion, such as a Vidalia or Maui . I recommend using about ½ of a medium onion).
- - cilantro (fresh cilanto)
Dressing
Dressing:
- 1 ginger root, peeled and roughly chopped
- zest from 2 limes ( use about one lime if you are not zesting them)
- juice from 2 limes
- 2 tablespoons rice wine vinegar
- 1 garlic clove, finely minced
- 1 teaspoon sugar
- salt and pepper to taste
Instructions
Instructions:
1. To make the ginger-lime dressing, ginger root, lime zest ( use about one lime if you are not zesting them), rice wine vinegar, garlic clove, ginger ( use ginger root), and sugar in a blender or food processor. Blend until smooth; set aside
2. Beef - (use good quality beef. Chuck roast and sirloin tip roast are considered lean cuts of beef and work well in this recipe).
Note. You can also substitute ground beef, turkey, or tofu. ginger, ginger root, red onions ( use a sweet onion, such as a Vidalia or Maui.
I recommend using about ½ of a medium onion), cilantro (fresh cilantro), oil, garlic clove, lime zest ( use about one lime if you are not zesting them), ginger root, ginger, and chili sauce (optional) in a blender or food processor.
Blend until smooth. Pour marinade over beef; toss to coat. Cover with plastic wrap; let stand at room temperature for 30 minutes, turning occasionally. Beef should be slightly pink in the center.
3. Drain beef, discarding marinade. Cut beef into thin strips; set aside
4. To make the salad, broccoli ( use fresh steamed broccoli) and red onions ( I like to use a sweet onion, such as a Vidalia or Maui.
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