Beef and Broccoli Salad

Photo: psfreeman

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
Community Recipe from

Recipe Time

Prep Time:
Cook Time:
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


  1. • Broil steak until it reaches desired doneness. Cool. Thinly slice into bite-size pieces; set aside.
  2. • In a large skillet, stir-fry broccoli and mushrooms in oil for 3 minutes or until crisp-tender. Transfer to a large bowl.
  3. • 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.

January 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Beef and Broccoli Salad Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy