Japanese Beef Salad Recipe

Name: Japanese Beef Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 pounds flank steak, about 1/2-inch thick; 1/2 pound green beans or snow peas; 2 cups broccoli florets; 1 red bell pepper, cut into strips; 1 medium onion, thinly sliced; 2 scallions, cut into 1/2-inch pieces; 1/4 cup soy sauce; 1/4 cup white wine (or clear apple juice); 1 tablespoon sesame oil; 1 tablespoon sugar; 1 teaspoon garlic powder; 1 teaspoon ground ginger

Servings: persons

1 3/4 pounds flank steak, about 1/2-inch thick
1/2 pound green beans or snow peas
2 cups broccoli florets
1 red bell pepper, cut into strips
1 medium onion, thinly sliced
2 scallions, cut into 1/2-inch pieces
1/4 cup soy sauce
1/4 cup white wine (or clear apple juice)
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon garlic powder
1 teaspoon ground ginger

1
Preheat the broiler.
2
Place the flank steak on the broiler pan and broil 4 inches from the flame for 5-7 minutes on each side.
3
Let the steak cool while you assemble the rest of the salad.
4
Fill a medium saucepan halfway with water and bring it to a boil.
5
Fill a medium bowl with cold water.
6
Trim the ends of the green beans or peel the strings from the snow peas.
7
Blanch the beans or snow peas for 1 minute in the boiling water.
8
Drain them in a colander and transfer them to a bowl of cold water.
9
Repeat with the broccoli.
10
Allow the vegetables to cool.
11
Slice the steak across the grain into very thin slices and transfer to a large bowl.
12
Pat the broccoli and beans or snow peas dry with paper towels and add them to the beef along with the rest of the vegetables.
13
Whisk together the dressing ingredients in a small bowl.
14
Pour the dressing over the salad and toss together.

670

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 3/4 pounds flank steak, about 1/2-inch thick, 1/2 pound green beans or snow peas, 2 cups broccoli florets, 1 red bell pepper, cut into strips, and more.

Yes, Japanese Beef Salad 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.

That's it — enjoy your meal!

Japanese Beef Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions