Beef Salad with Vegetables

 

Beef Salad with Vegetables: Fresh, Flavorful, and Protein-Packed

If you’re looking for a salad that’s as hearty as it is refreshing, this Beef Salad with Vegetables is just the dish. Tender slices of beef are paired with crisp, colorful vegetables and a light, flavorful dressing — creating a meal that’s balanced, satisfying, and full of texture.

This isn’t your typical side salad — it’s a complete, protein-packed meal that works just as well for lunch as it does for dinner.

---

A Perfect Blend of Fresh and Savory

This recipe takes the best of both worlds: the freshness of seasonal vegetables and the rich, savory flavor of perfectly cooked beef. The contrast of warm, juicy meat and cool, crunchy veggies makes every bite exciting. It’s light yet filling, and it’s one of those dishes that proves healthy eating doesn’t have to be boring.

---

Ingredients:

• 1 lb beef sirloin or flank steak

• Salt and black pepper, to taste

• 2 tablespoons olive oil (divided)

• 1 tablespoon soy sauce (optional, for flavor)

• 1 cucumber, thinly sliced

• 1 bell pepper (red or yellow), sliced

• 1 cup cherry tomatoes, halved

• 1 small red onion, thinly sliced

• 1 carrot, shredded

• 2 cups mixed greens (lettuce, spinach, or arugula)

For the Dressing:

• 3 tablespoons olive oil

• 1 tablespoon lemon juice or rice vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• Salt and pepper, to taste

---

Instructions:

1. Prepare the Beef:
   Season the beef with salt, pepper, and a drizzle of olive oil. Heat a skillet or grill pan over medium-high heat. Cook the beef for 3–4 minutes per side (depending on thickness) until browned on the outside and cooked to your desired doneness.

2. Rest and Slice:
   Let the beef rest for 5–10 minutes, then slice it thinly across the grain for maximum tenderness.

3. Prepare the Vegetables:
   While the beef rests, combine cucumber, bell pepper, tomatoes, onion, carrot, and greens in a large salad bowl.

4. Make the Dressing:
   In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Adjust seasoning to taste.

5. Assemble the Salad:
   Add the sliced beef to the vegetables, drizzle with the dressing, and toss gently to combine. Serve immediately for the best flavor and texture.

---

Tips for Success:

• Use leftover steak: This salad is a great way to repurpose grilled or roasted beef from the night before.

• Customize your veggies: Add avocado for creaminess or roasted corn for a touch of sweetness.

• Chill the salad: For a refreshing twist, let the salad chill for 10–15 minutes before serving.

---

A Healthy, Hearty Salad for Any Occasion

This Beef Salad with Vegetables is proof that salads can be both nourishing and satisfying. It’s full of flavor, texture, and color — a dish that makes healthy eating feel indulgent. Serve it as a light main course, a picnic favorite, or a meal-prep option for busy days.

Each forkful offers the perfect bite: crisp veggies, juicy beef, and a tangy, balanced dressing that ties it all together. Fresh, simple, and delicious — it’s everything a good salad should be.