KOREAN FIRE BEEF SALAD
Authentic Korean dish brought home by a missionary who lived there for 2 years. Gluten-free delight for my celiac sister. Add vegetables to the lettuce as desired. Serve with rice.
Provided by leejlowe
Categories 100+ Everyday Cooking Recipes
Time 8h20m
Yield 8
Number Of Ingredients 18
Steps:
- Place rump roast in a slow cooker. Cover with water; add garlic and salt. Cook on Low, or 250 degrees F (120 degrees C) until very tender, 8 hours to overnight. Shred roast.
- Combine vegetable oil, rice vinegar, sugar, garlic, salt, and pepper to make salad dressing. Let sit at room temperature while you make the sauce.
- Heat sesame oil in a frying pan over medium heat. Add sesame seeds, soy sauce, green onions, sugar, salt, and pepper; saute for about 1 minute. Add shredded beef and coat well with sauce. Simmer until heated through, 5 to 8 minutes.
- Toss lettuce with dressing. Serve beef and sauce on top.
Nutrition Facts : Calories 352.1 calories, Carbohydrate 10.9 g, Cholesterol 50.2 mg, Fat 24.7 g, Fiber 1.9 g, Protein 22 g, SaturatedFat 5.3 g, Sodium 739.3 mg, Sugar 7 g
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mohammad zaheer
[email protected]This salad is on my regular rotation.
Musser Allen
[email protected]Yum!
Peter Wilmot
[email protected]5 stars!
Moses Odoi
[email protected]I highly recommend this Korean Fire Beef Salad.
Drxxm ily
[email protected]This salad is perfect for a party or potluck.
Chukwuebuka Obed
[email protected]I love the spicy gochujang dressing.
Tina Maharjan
[email protected]This salad is so refreshing and flavorful.
Noman Qureshi
[email protected]This salad is a great way to get your veggies in.
Shreejan Maharjan
[email protected]I love the combination of flavors in this salad.
Ambitious Coruscating
[email protected]This salad is so easy to make and so delicious.
Sajida Riaz
[email protected]I've made this salad several times and it's always a hit!
Kirsty Webb
[email protected]This salad is perfect for a summer BBQ.
Arqam Libra
[email protected]I like to add a little bit of Sriracha to the dressing for an extra kick.
Shehan Wold
[email protected]This salad is a great way to use up leftover steak or roast beef.
Samuel Gbolahan
[email protected]I love how versatile this salad is. I've made it with different types of beef, vegetables, and even fruits. It's always delicious!
John Kizzy
[email protected]This is a great make-ahead meal for busy weeknights. I simply cook the beef and vegetables ahead of time, and then assemble the salad just before serving. It's a lifesaver!
syeda komal
[email protected]I made this salad for a party and it was a huge hit! Everyone loved the unique flavors and textures. I'll definitely be making it again for my next gathering.
Sameer Hameed
[email protected]This salad is so refreshing and flavorful! The gochujang dressing is the perfect balance of sweet, spicy, and savory. I loved the combination of textures from the tender beef, crispy vegetables, and crunchy peanuts.
Grandma and Friends
[email protected]I'm not a big fan of spicy food, but this salad was surprisingly mild. The gochujang dressing was flavorful without being overpowering, and the beef was cooked perfectly. I'll definitely be making this again!
Onyebuchi Chibunna
[email protected]This Korean Fire Beef Salad is a great weeknight meal! It's quick and easy to make, and the flavors are amazing. The beef is tender and flavorful, and the vegetables are crisp and refreshing. I loved the spicy gochujang dressing, it really brought th