Beef and Red Pepper Salad With Miso Dressing Recipe

Name: Beef and Red Pepper Salad With Miso Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 2 teaspoons vegetable oil; 3 tablespoons unseasoned rice vinegar; 2 tablespoons white miso; 2 tablespoons chopped peeled fresh ginger; 1 garlic clove, peeled; 1 14 lbs flank steaks; 1 (5 ounce) container mixed baby greens; 2 cups cucumbers, thinly sliced unpeeled; 1 large red bell pepper, thinly sliced into strips; 1 cup coarsely chopped fresh cilantro; 1 cup thinly sliced green onion (4 to 5); 1 avocado, peeled, pitted, sliced

Servings: persons

3 tablespoons vegetable oil
2 teaspoons vegetable oil
3 tablespoons unseasoned rice vinegar
2 tablespoons white miso
2 tablespoons chopped peeled fresh ginger
1 garlic clove, peeled
1 14 lbs flank steaks
1 (5 ounce) container mixed baby greens
2 cups cucumbers, thinly sliced unpeeled
1 large red bell pepper, thinly sliced into strips
1 cup coarsely chopped fresh cilantro
1 cup thinly sliced green onion (4 to 5)
1 avocado, peeled, pitted, sliced

1
Puree 3 tablespoons oil and next 4 ingredients in blender until smooth.
2
Season dressing with salt.
3
Transfer 2 tablespoons dressing to small bowl; reserve for steak.
4
Heat 2 teaspoons oil in large nonstick skillet over medium-high heat.
5
Sprinkle steak with salt and pepper.
6
Cook to desired doneness, 3 to 4 minutes per side for medium-rare, brushing top of steak with some of reserved dressing during last minute of cooking.
7
Transfer steak, dressing side down, to plate; brush with remaining reserved dressing.
8
Let rest 10 minutes.
9
Thinly slice steak across grain on slight diagonal.
10
Place greens, cucumbers, bell pepper, cilantro, and onions in large bowl.
11
Add dressing; toss to coat.
12
Divide salad among plates.
13
Top with steak and avocado slices.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 2 teaspoons vegetable oil, 3 tablespoons unseasoned rice vinegar, 2 tablespoons white miso, and more.

Yes, Beef and Red Pepper Salad With Miso Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beef and Red Pepper Salad With Miso Dressing

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