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Spicy Mongolian Beef Salad

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A bold and refreshing salad featuring marinated sirloin strips, crisp vegetables, and a spicy Mongolian-inspired dressing with ginger, garlic, and sesame. Perfect for a hearty lunch or light dinner.

Ingredients

1/4 cup olive oil

2 tablespoons rice vinegar

1 tablespoon reduced-sodium soy sauce

1 tablespoon sesame oil

2 teaspoons minced fresh gingerroot

1 small garlic clove, minced

1 teaspoon sugar

BEEF:

1 tablespoon reduced-sodium soy sauce

2 garlic cloves, minced

2 teaspoons sugar

1 to 2 teaspoons crushed red pepper flakes

1 teaspoon sesame oil

1 beef top sirloin steak (1 pound), cut into 1/4-inch strips

1 tablespoon olive oil

SALAD:

8 cups torn mixed salad greens

1 cup shredded carrots

1/2 cup thinly sliced cucumber

4 radishes, thinly sliced

Instructions

  1. In a small bowl, whisk together olive oil, rice vinegar, soy sauce, sesame oil, ginger, garlic, and sugar to make the dressing. Set aside.
  2. In another bowl, combine soy sauce, garlic, sugar, crushed red pepper flakes, and sesame oil. Add beef strips and toss to coat. Cover and marinate for at least 30 minutes in the refrigerator.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add beef and cook for 3–4 minutes, stirring frequently, until browned and cooked through. Remove from heat.
  4. In a large serving bowl, combine salad greens, carrots, cucumber, and radishes.
  5. Add the cooked beef on top of the salad mixture.
  6. Drizzle with prepared dressing and toss gently to combine.
  7. Serve immediately.

Notes

Use chicken or shrimp instead of beef for variation.

Add bell peppers, snap peas, or shredded cabbage for more crunch and color.

Swap mixed greens for spinach, arugula, or romaine.

Adjust crushed red pepper flakes to control spice level.

Serve over rice or noodles for a heartier meal.

Store beef separately from greens to avoid sogginess.

Nutrition

Find it online: https://familydinnercooking.com/spicy-mongolian-beef-salad/