By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
344 cal · 20 min
Spicy Beef and Broccoli Salad with Kimchi
Recipe GLPR8272550537be23
A vibrant, quick salad combining tender sliced beef rib eye with crisp blanched broccoli and tangy kimchi. The beef is lightly seared and paired with a light sesame-soy vinaigrette, creating a bold, savory dish that comes together in under 20 minutes.
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Ingredients
1 tablespoon sesame seeds
3 cups water
3/4 pound broccoli, cut into 1-inch florets, stalks peeled and sliced 1/2 inch thick
1 pound trimmed beef rib eye, sliced 1/4 inch thick
Salt and freshly ground pepper to taste
1 tablespoon soy sauce
1 tablespoon unseasoned rice vinegar
1 teaspoon Asian sesame oil
3/4 cup thinly sliced kimchi
Directions
Bring the water to a boil in a large pot over high heat. Once boiling, add the broccoli florets and stalks, and cook for 3 to 4 minutes until tender-crisp. Drain in a colander and set aside to cool slightly.
Toast the sesame seeds in a small skillet over medium heat for 2 to 3 minutes, stirring occasionally, until fragrant and lightly golden. Transfer to a plate and set aside.
Season the beef slices generously on both sides with salt and freshly ground pepper. Heat a large skillet over medium-high heat until very hot.
Working in batches to avoid overcrowding, sear the beef slices for 1 to 2 minutes per side until lightly browned on the exterior. The internal temperature should reach 145°F for medium-rare. Transfer cooked beef to a plate.
In a small bowl, whisk together the soy sauce, rice vinegar, and sesame oil to create the dressing.
In a large serving bowl, combine the cooled broccoli, cooked beef, and sliced kimchi. Drizzle with the dressing and toss gently to coat. Top with the toasted sesame seeds and serve immediately.
Comments
Kimchi is the real blocker here—Harris Teeter and Food Lion carry it, but inconsistently and sometimes pricey, so budget that ingredient hunt into your errand. The beef rib eye and broccoli are straightforward at any Charlotte chain, and soy sauce, rice vinegar, and sesame oil are now standard at Walmart and ALDI, bringing the cost per serving to around $4.50–$5.00 once you land the kimchi. The stated 20 minutes ignores the beef-searing and broccoli-blanching steps; plan for 30 minutes if you're not working at speed. It's a clean weeknight dish that reheats decently, and the spice and funk of kimchi against the beef is genuinely good, but the ingredient hunt and timing cushion mean it's less grab-and-go than the stated time suggests.
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