Beef and Red Pepper Salad With Miso Dressing

May 27, 2023May 27, 20230 2
Beef and Red Pepper Salad With Miso Dressing - A Healthy Low Carb Meal Perfect For Lunch Or Dinner
in Salad

Prep

15 min

Cook

10 min

Ready In

25 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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 1/4 lbs flank steaks
1 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
1 avocado , peeled , pitted , sliced

Nutrision Information

Servings Per Recipe
4
Calories
360
Sugar
4g
Fat
21g
Beef and Red Pepper Salad With Miso Dressing is a delicious high protein, low carb, gluten-free meal with plenty of flavor. The interplay of ingredients, including the dressing, enhances the flavor of the dish. The juicy, tender beef slices are blended with fresh, filling greens and spicy, tangy dressing that you might find yourself wanting to recreate this vibrant dish regularly! The dish can be served on a hot summer day. The crunchy textures of cucumber and red bell pepper will refresh your taste buds, and the creamy avocado topping pairs well with the meaty flank steak flavor.

Instructions

1.Preheat broiler.
2.Whisk 3 tablespoons vegetable oil, rice vinegar, white miso, chopped ginger, and garlic clove in a small bowl to combine; set dressing aside.
3.Season flank steak with salt and black pepper. Heat 2 teaspoons of vegetable oil in a large ovenproof skillet over medium-high heat.
4.Add steak to skillet and cook it for approximately 3 minutes per side, or until brown crust forms. Transfer skillet to broiler and cook steak until medium-rare (about 3 mins per side).
5.Once cooked to your desired temperature, remove the skillet from broiler and let the steak rest for at least 5 minutes.
6.Thinly slice flank steak against the grain.
7.In a large salad bowl, add mixed greens, sliced cucumber, red bell pepper, cilantro, and green onions. Toss with dressing and divide among plates.
8.Top with sliced avocado and flank steak. Serve and enjoy!

PROS

This salad is low in carbohydrates, high in protein, and full of flavor! It is perfect for a healthy lunch or dinner.

It is easy to make and customizable to your preferences.

CONS

Flank steak can be expensive and might not be easily accessible in some places.

If you are not a fan of cilantro, you can substitute parsley or another herb.

HEALTH & BENEFITS

This salad is packed with nutrients such as vitamin C and folate due to the presence of red bell pepper. It also has healthy fat from avocado, which helps in reducing inflammation and supporting heart health.
Ginger and garlic in the dressing have anti-inflammatory properties and can help with digestion.

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