Korean · Lunch
Bulgogi Beef Salad
Seared beef sirloin marinated in soy sauce, pear, garlic and sesame oil, sliced thin and served over crisp lettuce, cucumber and carrot with a gochujang-lime dressing. Finished with scallion and sesame seeds, this salad balances caramelised sweet-savoury beef against cool, crunchy raw vegetables.
$7
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
438Calories
32.6gProtein
22.7gFat
24.1gCarbs
13.9gSugar
4.1gFiber
1189mgSodium
98mgChol
6.8gSat Fat
870mgPotassium
90mgCalcium
3.4mgIron
2.3mcgVitamin B12
18mgVitamin C
gluten-free-adaptable
low-carb
low-calorie
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Whisk soy sauce, grated pear, minced garlic, one teaspoon sesame oil and brown sugar together until sugar dissolves.
2
Marinate
Toss sliced beef sirloin in the marinade, cover and chill 30 minutes so pear enzymes tenderize without turning it mushy.
3
Sear
Heat a skillet over high heat with vegetable oil until shimmering. Sear beef in a single layer 2–3 minutes per side until deep brown.
4
Plate
Arrange lettuce, cucumber and carrot on a plate. Top with seared beef, drizzle with gochujang, lime juice and remaining sesame oil mixed together. Scatter scallion and sesame seeds over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g beef sirloin
- 3 tbsp3 tbsp soy sauce
- 80g80g pear
- 2 clove2 clove garlic
- 2 tsp2 tsp sesame oil, plus 0.5 tsp for dressing
- 2 tsp2 tsp brown sugar
- 120g120g lettuce
- 80g80g cucumber
- 50g50g carrot
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 2 tsp2 tsp gochujang
- 30ml30ml lime juice
- 2 tsp2 tsp vegetable oil for searing
