Bulgogi Beef Salad Bowl
Bulgogi Beef Salad Bowl
This salad is so fresh and crunchy with a vibrant sweet spicy barbecue sauce that mingles with the sauteed peppers to create a fantastic blend of flavors with no salad dressing required! I love all kinds of barbecue but one I especially enjoy is Korean style barbecue made with Gochujang Chili paste and pears. It's really a simple sauce to make once you get your hands on the chili paste. You can find it easily in Asian markets or order it online.
This is some of my home made Simple 20 minute Korean BBQ Sauce.
Stir-fry the beef in a very hot skillet with a lid just until browned. Add the Korean BBQ sauce and stir to coat all the beef. Cover and simmer until very tender for 60-90 minutes.
When the bulgogi beef is tender, stir-fry the sliced bell peppers and onion in the olive oil on high heat to soften them slightly. They should still be plump and crisp in the very middle. Remove them from the pan and set them aside.
Cover a sheet pan with foil or parchment paper, spray it lightly with oil, then preheat the broiler in the oven. Transfer the tender beef slices to the sheet pan and broil for a few minutes to caramelize the sauce and brown the tips of the beef. Watch it closely so that it doesn't burn.
Divide the arugula, cabbage, stir-fried onions and bell peppers between two large salad bowls and top each bowl with some of the Bulgogi then garnish with the chopped cilantro.
Cheers!
~Melisa
Bulgogi Beef Salad Bowl
serves 2
Ingredients
1 pound beef round steak, thinly sliced across the grain
2 cups baby arugula
1 cup shredded cabbage
1 cup red bell pepper strips
1 cup yellow bell pepper strips
1/2 cup red onion slices
2 tablespoons Olive oil
1 1/2 cups Korean Barbecue Sauce
spray oil
chopped cilantro for garnish
Method
Stir-fry the beef in a very hot skillet with a lid just until browned. Add the Korean Barbecue Sauce and stir to coat all the beef. Cover and simmer until very tender for 60-90 minutes.
Cover a sheet pan with foil or parchment paper, spray it lightly with oil, then preheat the broiler on the oven.
Briefly stir-fry the sliced bell peppers and onion in the olive oil on high heat then remove them from the pan and set them aside.
Transfer the tender beef slices to the sheet pan and broil for a few minutes to caramelize the sauce and brown the tips of the beef. Watch it closely so that it doesn't burn.
Divide the arugula, cabbage, stir-fried onions and bell peppers between to large salad bowls and top each bowl with some of the Bulgogi then garnish with the chopped cilantro.
