Beef and Broccoli Salad



Serving size

about 2 1/2 cups salad
30 Minutes
60 minutes

This recipe can be multiplied and makes great leftovers. Note that cooking time does not include chilling time.

Beef and Broccoli Salad


4 tsp. toasted sesame oil (divided)
8 ounces Beef top round
4 cup Water
1 bunch Broccoli, raw (cut into flowerets)
2 tsp. Chinese or Dijon mustard
1 Tbsp. Low sodium soy sauce (or gluten-free tamari sauce)
2 tsp. Rice Vinegar
1/2 tsp. Five Spice Powder
1 tsp.. Honey
5 leaves Fresh basil (Thai basil is a great option)(chiffonade)
2 medium Green onions (thinly sliced crosswise)
1 cup Frozen edamame (shelled, thawed)


Place a large skillet in the oven and preheat to 375°F.

When the oven is hot add 1 teaspoon of the sesame oil to the pan and then the beef.

Roast for about 7 minutes and turn the beef over. Roast for another 7 to 8 minutes then remove from the oven and place the beef on a plate to rest.

While the beef is cooking, place the water in a pan fitted with a steamer basket over high heat.

When the water boils, add the broccoli to the steamer and steam for about 10 to 12 minutes.

Remove and run under cold water until cool and then place in a large mixing bowl in the refrigerator.

Mix together the remaining 3 teaspoons sesame oil, mustard, soy sauce, vinegar, five spice powder and honey until smooth.

Place the green onions and edemame in the bowl with the broccoli.

Add the dressing and toss gently until well coated.

Thinly slice the beef and add it to the bowl along with the basil. Toss gently.

Chill well before serving.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Check to make sure the five spice powder is gluten-free, and use gluten-free tamari sauce in this dish..


This is a low sodium recipe.

Recipe Notes

Five spice powder can be a bit tricky. Too little and the flavor doesn’t come through; too much and the dish will take on a bitter, astringent flavor. Because every spice blend is different, it’s a good idea to start low and go slow. For this recipe, you might consider starting with just 1/4 teaspoon and then add more to taste. You might also wait until after the dish has chilled to add more because the cold will dampen the taste slightly.

We generally use national brands of spices – we want to use what will be available to you – so 1/2 teaspoon should be a good target.

"To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living."

Anthony Bourdain