Bulgogi Salad Bowl

Bulgogi Salad Bowl


If salad isn't your thing, the Korean-inspired beef and vegetables are also delicious served over rice.
  • 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 ¼-inch-thick strips
  • 2 large carrots, thinly sliced
  • ½ 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
  • 2 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • Dash salt
  1. In a shallow bowl, combine the first 5 ingredients. Add beef and turn to coat. Cover and refrigerate for 8 hours or overnight.
  2. In a small bowl, toss carrots, cucumber and vinegar; set aside.
  3. In a large skillet, sauté beef over medium-high heat. Cook and stir until beef is no longer pink, 4-5 minutes.
  4. In a large bowl, toss lettuce and herbs; divide between 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.

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