Korean Beef Salad
Experience bold flavors and vibrant textures with this Korean Beef Salad, a perfect fusion of savory marinated beef and crisp, refreshing vegetables. Tender slices of beef sirloin or flank steak are infused with an irresistible marinade featuring soy sauce, sesame oil, fresh garlic, ginger, and grated pear, delivering a perfect balance of sweet and savory notes. Paired with a medley of mixed greens, crunchy cucumber, colorful bell peppers, and julienned carrots, this salad bursts with freshness. The light sesame dressing with a touch of honey adds a harmonious tang, while toasted sesame seeds provide a nutty finish. Quick to prepare and ready in under 30 minutes (excluding marination), this salad is an ideal choice for a healthy lunch or dinner that doesn’t compromise on flavor. Perfect for fans of Asian-inspired recipes, this dish is both nourishing and visually stunning.
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Recipe Information
Ingredients
- 500 g Beef sirloin or flank steak
- 5 tbsp Soy sauce
- 2 tbsp Sesame oil
- 2 tbsp Brown sugar
- 3 Garlic cloves, minced
- 1 tsp Ginger, minced
- 1 Pear, grated
- 0.5 tsp Ground black pepper
- 200 g Mixed salad greens
- 1 Cucumber, thinly sliced
- 1 Carrot, julienned
- 1 Red bell pepper, thinly sliced
- 2 Green onions, chopped
- 1 tbsp Sesame seeds, toasted
- 2 tbsp Rice vinegar
- 1 tsp Honey
- 1 tbsp Vegetable oil
Instructions
Slice the beef thinly against the grain into bite-sized strips and set aside.
In a bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, grated pear, and ground black pepper. Mix well to create the marinade.
Add the sliced beef to the marinade and toss to coat. Cover and let it marinate for at least 30 minutes (or up to 4 hours) in the refrigerator.
While the beef is marinating, prepare the salad. Combine mixed salad greens, sliced cucumber, julienned carrot, sliced red bell pepper, and chopped green onions in a large bowl.
In a small bowl, whisk together rice vinegar, honey, sesame oil, and vegetable oil to make the dressing. Set aside.
Toast sesame seeds in a dry skillet over medium heat for 2-3 minutes until fragrant. Remove from heat and let cool.
Heat a large skillet or grill pan over medium-high heat. Add the marinated beef and cook for 2-3 minutes on each side until browned and cooked through. Remove from heat and let rest briefly.
Assemble the salad by placing the cooked beef on top of the prepared vegetable mixture. Drizzle with the sesame dressing and sprinkle toasted sesame seeds over the top.
Serve immediately and enjoy your Korean Beef Salad!
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 827 mg | 36% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 13.3 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 842 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
