Cold Beef Salad Recipe
Asian · Main course · 35 min total
A refreshing and savory salad featuring tender sliced beef, crisp vegetables, and a tangy dressing, perfect for a light lunch or dinner.
20
min prep
min prep
15
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 1 lb beef sirloin or flank steak
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 4 cups mixed salad greens
- 1 cucumber, thinly sliced
- 1 carrot, julienned
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 tablespoon vegetable oil
- 1 teaspoon chili flakes (optional)
Instructions
- 1. In a bowl, mix soy sauce, sesame oil, sugar, garlic, and ginger. Add beef, coat well, and marinate for 15 minutes.
- 2. Heat a grill or skillet over high heat. Cook beef for 3-4 minutes per side for medium-rare. Let rest 5 minutes, then slice thinly against the grain.
- 3. In a large bowl, combine salad greens, cucumber, carrot, red onion, cilantro, and mint.
- 4. In a small bowl, whisk together lime juice, fish sauce, vegetable oil, and chili flakes (if using) to make dressing.
- 5. Add sliced beef to salad, pour dressing over, and toss gently. Serve immediately.
Tips
- Substitute beef with grilled chicken or tofu for variation.
- Best served cold; refrigerate beef before slicing if desired.
- Dressing can be made ahead and stored in the fridge for up to 3 days.
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