Beef Salad with Asparagus and BroccoliDownload Recipe PDF of Beef Salad with Asparagus and Broccoli
- 1 small flank steak
- 4 cups fresh asparagus, diagonally sliced into 2-inch pieces
- 1 bunch broccoli, cut into bite-size florets
- 1/3 cup light soy sauce
- 1/4 cup white vinegar
- 3 tbsp. sesame oil
- 1 1-1/2 inch piece fresh ginger, peeled and grated
- 1 tsp. sugar
- freshly ground white pepper
Grill, broil, or pan fry flank steak to desired doneness. In this example, I broiled the flank streak. To broil the steak, preheat the oven to 450 degrees F. Lightly salt and pepper both sides of the flank steak. Lightly oil the pan with a brush. Cook the steak on each side for ten to twelve minutes (20 to 25 minutes total). Check internal temperature for desired cook. (150-165 °F for well-done, 140-150 °F for medium, 130-140 °F for medium rare),
Cool and slice into thin pieces. Set aside.
Before blanching the asparagus have a large bowl of ice water ready, To blanch the asparagus, bring large pot of salted water to rapid boil. Add asparagus and boil until tender (2 to 4 minutes). Remove, strain, and set aside to cool. Drain in a colander, and immediately transfer to ice water for 1 minute to stop the cooking process. Drain; refrigerate until completely chilled.
To blanch the broccoli, follow the same process of the asparagus. Prepare a large bowl of ice water ready, To blanch the broccoli, bring large pot of salted water to rapid boil. Add broccoli and boil until tender (2 to 4 minutes). Remove, strain, and set aside to cool. Drain in a colander, and immediately transfer to ice water for 1 minute to stop the cooking process. Drain; refrigerate until completely chilled.
Combing the broccoli and asparagus into one large bowl and place in the fridge to keep chilled while the steak cools down.
To prepare the dressing, combine all ingredients in small bowl. Use fresh or pre-chopped ginger. The flavor of fresh ginger is always better.
When ready to serve, toss beef slices with dressing.
Add vegetables and toss. Serve at room temperature.
Talking about this delicious salad makes me feel sooooo old. About 25 years ago I was hosting a luncheon baby shower for a friend and wanted to serve a variety of salads. After searching for recipes I combined several ideas and came up with this salad. The flavors are so perfectly matched that you find yourself craving them every week. I love it because it has the beef for protein and the vegetables, which are so healthy for you. Still to this day, I have the same menu for any luncheon I am hosting. This salad, my tortellini luncheon salad and my Greek bread salad. Yummmmm! I’m hungry just thinking about it.
Eat well, eat simple.