Korean Beef Salad

Serve this salad with a dish of cucumbers, lightly dressed in red wine vinegar, sugar, and toasted sesame seeds.

1 1/2 lbs. boneless beef top round, 1/2 to 3/4 inch thick
2 tablespoons tamari
2 teaspoons sugar
2 teaspoons rice wine vinegar (unseasoned)
1 head red leaf, green leaf, or butter lettuce, washed and drained
3 cups cherry tomatoes, halved
1/2 lb. sliced mushrooms
Oil: canola, sesame, and chili

With a very sharp knife, cut beef across the grain into 1 1/2 inch long strips about 1/8 inch thick. In a medium bowl mix together tamari, sugar, and vinegar. Add beef and allow to marinate at least 15 minutes.

Shred or slice the lettuce. Arrange tomatoes and mushrooms over lettuce and set aside.

Boil somen noodles (usually takes only about 3 to 5 minutes). Rinse in cool water until slightly chilled. Toss with about one teaspoon each of the three oils: sesame, chili, and canola.

Saute the beef in a couple tablespoons of oil, until just after the beef loses its pink. Toss hot beef on layered salad and serve with cold noodles.

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