Beef and Broccoli Salad

A cold meal based on the popular beef and broccoli dish in Chinese restaurants without the rice, and a lot more veges.

• Ready In: 21 mins
• Serves: 4

Ingredients

• 16  ounces beef tenderloin steaks, 1-inch thick
• 2  cups broccoli florets
• 8  ounces  mixed baby greens
• 1  red bell pepper, seeded and sliced
• 4  scallions, sliced
• 1  cup  pea pods
• 1  cup carrot, shredded

• Dressing

• 1⁄4 cup  Chinese duck sauce, sauce
• 1  inch gingerroot, minced
• 1  lime, juice of
• 2  tablespoons  rice wine vinegar
• 1⁄2 teaspoon crushed red pepper flakes
• 2  tablespoons  vegetable oil
• 2  tablespoons  dark sesame oil

Directions

1. Preheat grill pan over high heat. Season steak with salt and pepper. Spray grill pan with cooking spray. Grill meat 3 to 5 minutes per side. Remove meat and let stand 10 minutes.
2. In a pan, bring 1-inch of water to a boil. Add a pinch of salt and broccoli pieces and steam for 3 to 5 minutes, until cooked but still firm. Drain broccoli in colander and run cold water over it to cool.
3. Arrange greens on large platter or individual dinner plates. Arrange broccoli and veggies on greens.
4. Combine duck sauce with ginger, lime juice, vinegar, crushed pepper flakes. Whisk in oils.
5. Slice steaks and arrange on salad and drizzle completed dish with dressing. Season with additional salt and pepper.