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Korean steak salad

Korean Steak Salad

Tasty seared beef salad made with korean ingredients
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Lunch, Main Course, Salad
Cuisine Korean
Servings 4 servings

Ingredients
  

For the steak:

  • 2 lbs strip or flank steak trimmed and thinly sliced
  • 1-2 tsp gochujang to taste
  • 1 tbsp soy sauce
  • 1 tbsp mirin optional, you can also just add a 1/2 tsp sugar

For the dressing:

  • 1/4 cup soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp fish sauce
  • 2 tbsp sesame oil
  • 1 garlic clove minced
  • 1 tbsp fresh minced ginger
  • 1-2 tsp gochugaru to taste

For the salad:

  • 6 cups chopped romaine
  • 2 cups fresh green beans
  • 1 cup shredded carrots
  • 1 cup kimchi
  • sliced scallions

Instructions
 

  • Combine all the dressing ingredients and taste. Adjust as needed.
  • Thinly slice steak and mix well with the gochujang, soy and mirin. Set aside for 30 minutes.
  • Cut the green beans in half. Heat a skillet over medium heat with a tbsp of oil. Add beans and a sprinkle of salt. Cook, stirring occasionally until they are charred in some spots. Set aside.
  • After 30 min heat a skillet until smoking over high heat with a tbsp of canola oil. Add 1/2 the steak and cook without stirring until charred. Stir and cook briefly, keeping it medium rare to medium to preserve the tenderness. Set aside and cook the other half the same way.
  • Place some of the lettuce into bowls. Top with shredded carrots, the green beans, kimchi, and then some of the steak. Top with scallions and drizzle dressing over. Serve immediately.
Keyword Asian, Beef, Lunch, Main Dish, Salad
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