Gingered beef and broccoli bowl.

 25 min  Servings: 4

With just six ingredients, this salad is perfect for a fast, healthy dinner. The mix of non-starchy vegetables keeps the salad fresh, and the combination of lean sirloin steak and brown rice will keep you satisfied!

Health tip! It’s not always easy with a busy schedule, but did you know that eating three meals is better for controlling your blood sugar than skipping a meal? Eating regular, balanced meals helps your body avoid blood sugar lows and highs.

Nutrition Information (per serving)

Calories: 370
Carbs: 54 g
Sat. Fat: 3 g
Protein: 26 g
Sodium: 455 mg


  • 12 ounces beef sirloin steak
  • 1/2 cup bottled ginger vinaigrette salad dressing
  • 3 cups frozen broccoli florets
  • 1 bag mixed spring or baby salad greens
  • 1 red bell pepper
  • 1 package microwaveable brown rice


  • Microwave
  • Knife
  • Cutting board
  • Skillet
  • Measuring spoons
  • Measuring cups
  • Spatula

Did you know?

Chicken, fish, low-fat dairy, and plant-based proteins are usually the healthiest sources of protein. Red meat can be a healthy choice in moderation. This recipe is a good option because you’ll have about 3 ounces of lean (low-fat) red meat on your plate.

1. Cook rice.

  • Follow instructions on package.
  • Remove from microwave and set aside.

2. Prepare beef.

  • Use a knife to trim any fat (white parts) from the beef.​
  • Thinly slice across the grain into bite-sized strips.​
  • Set aside.

3. Cook the beef.

  • In a large skillet, heat 2 tbsp. salad dressing over medium-high heat.
  • Add 3 c. broccoli. Cook and stir for 3 mins.​
  • Add sliced beef. Cook and stir 2-3 mins until beef is just slightly pink in center.
  • Remove from heat.

4. Cut the pepper.

  • Cut the red bell pepper in half. Pull out stem and seeds.
  • Cut into bite-sized strips.

5. Put it all together.

  • Divide mixed greens and red peppers evenly between 4 plates or bowls.
  • Spoon 3/4 c. brown rice onto each plate.
  • Divide beef and broccoli mixture evenly between salads.
  • Drizzle 2 tbsp. salad dressing over each plate. 

Tip from our kitchen.

Low-sodium vinaigrette salad dressings are a great way to add flavor to beef, chicken, or pork. You can also use as a marinade by placing the meat in a sealable bag, pouring the salad dressing on top, and letting it sit in the refrigerator for a few hours or overnight. Just be sure to choose a brand with less than 150-200mg sodium per serving!