Korean Fire Beef Salad recipe

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Ingredients

1 (2 pound) rump roast
water to cover
5 cloves garlic, chopped, or more to taste
salt to taste
¼ cup vegetable oil
3 tablespoons rice vinegar
3 tablespoons white sugar
2 cloves garlic, minced, or more to taste
½ teaspoon salt
½ teaspoon ground black pepper
4 tablespoons sesame oil
5 ½ tablespoons sesame seeds
¼ cup soy sauce
¼ cup chopped green onions
1 tablespoon white sugar, or to taste
¼ teaspoon salt
¼ teaspoon ground black pepper
6 cups chopped romaine lettuce, or to taste

Nutrition Info

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
servingSize: -
sodium: 739.3 mg
sugar: 7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Combine vegetable oil, rice vinegar, sugar, garlic, salt, and pepper to make salad dressing. Let sit at room temperature while you make the sauce.

  3. 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.

  4. Toss lettuce with dressing. Serve beef and sauce on top.

Recipe Yield

8 servings

Recipe Note

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.

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