Bulgogi Salad Bowl

Total Time Prep: 30 min. + marinating Cook: 5 min.
Yield 4 servings
Contest Winner
Test Kitchen Approved
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. —Stacy Schneidmiller, Beaumont, Alberta

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

  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.
  3. In a large skillet, saute 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 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.

Nutrition Facts

1 bowl: 271 calories, 11g fat (3g saturated fat), 46mg cholesterol, 997mg sodium, 16g carbohydrate (11g sugars, 3g fiber), 28g protein.

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. —Stacy Schneidmiller, Beaumont, Alberta
Recipe Creator

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