bulgogi salad bowl
Soups & Salads
Bulgogi Salad Bowl
Since beef can be pricey, here's a great way to make a little go a long way. If salad isn't your thing, the Korean-inspired beef and vegetables are also delicious served over rice.
Ingredients
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon grated fresh gingerroot
- 2 garlic cloves, minced
- 1 beef top sirloin steak (1 pound), cut into 1/4-inch-thick strips
- 2 large carrots, thinly sliced
- 1/2 medium cucumber, thinly sliced
- 1 tablespoon rice vinegar
- 6 cups chopped lettuce
- 3 tablespoons chopped fresh cilantro
- 3 tablespoons chopped fresh mint
- 2 green onions, thinly sliced
- sesame seeds
- dressing:
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- dash salt
Directions
- In a shallow bowl, combine the first 5 ingredients. Add beef and turn to coat. Cover and refrigerate for 8 hours or overnight.
- In a small bowl, toss carrots, cucumber and vinegar.
- In a large skillet, saute beef over medium-high heat. Cook and stir until beef is no longer pink, 4-5 minutes.
- In a large bowl, toss lettuce and herbs; divide among 4 individual salad bowls. Sprinkle with green onions and sesame seeds. In a small bowl, whisk vinegar, sesame oil and salt; drizzle over salads. Top with carrot mixture and beef.
