Zesty Beef & Sweet Pepper Salad: A High-Protein Powerhouse
If you’re looking for a salad that actually keeps you full, our Redbloom Beef Salad is the answer. This isn't your average bowl of greens—it’s a vibrant, protein-packed dish featuring tender sliced beef, crisp sweet peppers, and a bold dressing that bridges the gap between Sichuan heat and Korean umami.
The secret ingredient here is the combination of Gochujang (Korean chili paste) and our signature Redbloom Chili Crisp. Together, they create a deep, savory, and slightly sweet glaze that clings to the beef, making every bite an absolute flavor explosion.
Quick Overview
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Cooking Time: 15 minutes
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Calories: Approximately 320 per serving
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Servings: 2-3
Ingredients
The Base:
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1 lb Lean Beef, thinly sliced (flank steak or sirloin work best)
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1 cup Sweet Peppers, thinly sliced (multi-colored for a pop of color!)
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1/2 Red Onion, thinly sliced
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1/2 cup Fresh Cilantro, roughly chopped
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2 Cloves Garlic, minced
The Redbloom Gochujang Dressing:
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1 tbsp Gochujang
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2 tbsp Redbloom Chili Crisp
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2 tbsp Soy Sauce
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1.5 tbsp Rice Vinegar
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1 tsp Sugar
Kitchen Tools Needed
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Large skillet or wok
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Mixing bowl
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Chef’s knife
Method
Step 1: Sear the Beef
In a hot skillet with a drizzle of oil, sear the sliced beef quickly over high heat until just cooked through (about 2–3 minutes). Season with a pinch of salt. Remove from the heat and let it rest for a moment so the juices settle.
Step 2: Prep the Crunch
While the beef rests, slice your sweet peppers and red onion into thin strips. The sweetness of the peppers perfectly balances the heat of the dressing.
Step 3: Whisk the Hybrid Dressing
In a large mixing bowl, whisk together the Gochujang, Redbloom Chili Crisp, soy sauce, rice vinegar, and sugar. The Gochujang adds a thick, fermented richness, while the vinegar brightens the whole dish.
Step 4: Combine and Toss
Add the cooked beef (and any juices from the plate!), peppers, onions, and minced garlic to the bowl with the dressing. Toss vigorously until the beef is fully glazed and the vegetables are well-coated.
Step 5: The Fresh Finish
Fold in the fresh cilantro right at the end to keep the herbs bright and aromatic.
Conclusion
This Beef Salad is the perfect solution for a quick weeknight dinner or a meal-prep lunch that doesn't feel like "diet food." It’s hearty, savory, and has just the right amount of kick. Serve it on its own for a low-carb option, or over a bowl of steamed rice to soak up every last drop of that spicy Gochujang-chili crisp sauce.
