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Community Recipe
from [psfreeman]

Beef and Broccoli Salad

A quick-to-make, hearty salad, which works well as either a side or main dish. Sandra Rohrich: Yakima, Washington. Recipe published in Country Woman July/August 1995.

  • Yield: 8 servings
  • Prep time: 20 Minutes
  • Cook time: 20 Minutes
  • Chill: 1 Hour


  • 1 pound(s) beef top sirloin steak
  • 8 cup(s) fresh broccoli florets (about 1-1/2 pounds)
  • 8 ounce(s) fresh mushrooms, sliced
  • 1/4 cup(s) canola or sesame oil
  • 1/4 cup(s) white wine vinegar
  • 1/4 cup(s) soy sauce
  • 1 tablespoon(s) honey
  • 1 garlic clove, minced
  • 1 8-ounce can(s) sliced water chestnuts, drained
  • 1 1/2 tablespoon(s) sesame seeds, toasted


• Broil steak until it reaches desired doneness. Cool. Thinly slice into bite-size pieces; set aside.

• In a large skillet, stir-fry broccoli and mushrooms in oil for 3 minutes or until crisp-tender. Transfer to a large bowl.

• Whisk the vinegar, soy sauce, honey and garlic. Pour over vegetables. Stir in the beef and water chestnuts; chill for at least 1 hour. Sprinkle with sesame seeds just before serving. Yield: 6-8 servings.

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Beef and Broccoli Salad Recipe