A warm, crisp beef salad at approximately 260 calories. Seared sirloin over crunchy greens with a bright garlic-lime dressing.
This Hot Beef Salad pairs thin-sliced seared sirloin with a big bowl of crisp lettuce, cucumber, radish, and fresh herbs, all finished with a zesty lime and Tamari dressing. It comes together in under 20 minutes and delivers a genuinely satisfying dinner at around 260 calories and 5 WW Classic Points per serving.
Recipe Info
Serves: 6 | Prep Time: 15 minutes | Cook Time: 5 minutes | Calories per serving: ~260
Nutrition per Serving (Estimated)
Protein: 25g | Fat: 12g | Carbohydrates: 9g | Fiber: 3.5g
WW Classic Points: Approximately 5 points per serving (estimated from the original 7-point recipe, updated to reflect less oil and a larger salad base). Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 1 small round iceberg lettuce, torn into bite-sized pieces
- 1 small head Chinese leaves, torn into bite-sized pieces
- 1 large cucumber, thinly sliced
- 1 red onion, peeled and thinly sliced
- 1/2 small daikon radish, thinly sliced
- 2 small tomatoes, each cut into 8 pieces
- 6 mint leaves, torn
- 6 coriander leaves, torn
- 15ml / 1 tablespoon walnut oil (or olive oil)
- 675g / 1.5lb sirloin steak, trimmed of visible fat
- 1/2 teaspoon salt
- Dressing:
- 2 garlic cloves, peeled and chopped
- 60ml / 2fl oz fresh lime juice
- 1 to 2 teaspoons granular sugar substitute (or honey)
- 1 tablespoon Tamari soy sauce
- 1 teaspoon crushed red pepper flakes
Instructions
- Build the salad base. Wash and dry the lettuce and Chinese leaves, tear into bite-sized pieces, and tip into a large serving bowl. Add the cucumber, onion, radish, tomatoes, mint, and coriander, and toss well.
- Sear the steak. Heat the walnut oil in a non-stick frying pan over medium-high heat. Season the steak with salt and sear for 2 to 3 minutes per side until well browned but still rare to medium-rare in the center.
- Rest and slice. Remove the steak from the pan and let it rest for 5 minutes, then slice it thinly against the grain.
- Assemble. Fan the sliced steak over the salad. Whisk the dressing ingredients together and pour over the salad just before serving.
Serving Suggestions
- Add a small portion of steamed jasmine rice for a heartier meal
- Top with a few crushed roasted peanuts for crunch
- Serve with extra lime wedges on the side
- Pair with a chilled cucumber and mint water
- Works well as a light lunch or a warm-weather dinner
Tips and Variations
- Slicing the steak against the grain keeps every bite tender
- Swap the sirloin for flank steak if you prefer a leaner cut
- Adjust the chili flakes up or down depending on your spice tolerance
- Chicken thigh works well in place of steak for a lighter variation
- Make the dressing ahead and refrigerate for up to 3 days
Why This Recipe Works
Searing the steak quickly over high heat keeps it juicy while the bright, tangy dressing cuts through the richness of the meat. Building the salad on crisp lettuce and Chinese leaves with cucumber and radish adds real volume and crunch, so the dish feels generous without leaning on extra oil. This is a genuinely satisfying way to enjoy steak while keeping the plate balanced toward vegetables.
Storage and Reheating
This salad is best assembled and eaten fresh, as the greens wilt once dressed. Store cooked, sliced steak separately in an airtight container in the refrigerator for up to 3 days and add to freshly dressed greens when ready to serve.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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