Crisp Korean Beef Salad With Citron Dressing
Turn your ordinary Korean beef into an elegant crispy Korean beef salad tossed with lettuce, asparagus, cucumber and simple citron dressing
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 lb 220g beef rib eye, very thinly sliced and cut into bite size
- Salt and pepper to season
- 1/2 cup Korean frying mix (tempura)
- 3-4 Tbsp grape seed oil
- 1/4 lb 100g thin asparagus
- 1/2 English cucumber thinly sliced diagonally
- 1/4 red onion thinly sliced
- 1 red chili sliced (optional)
- 50 g rocket
- 1/2 lb any lettuce of your choice
- 2 Tbsp soy sauce
- 3 Tbsp bottled Korean citron tea
- 3 Tbsp apple cider vinegar
- 4 Tbsp grape seed oil
- 1 1/2 tsp sesame oil
- 2 tsp toasted sesame seeds
- a few dashes of freshly cracked black pepper
Instructions
- 1
Bring a small pot of water to a boil, add salt and asparagus, blanch for 20 sends. Rinse under cold water and drain. Set aside in the fridge.
- 2
Keep all the salad greens and lettuce in the fridge to chill as well.
- 3
Make dressing by mixing all the ingredients. Whisk well and keep in the fridge.
- 4
Season beef slices with salt and pepper. Coat each slices with flour or corn starch.
- 5
Heat oil in a non-stick skillet over medium high heat. Add the beef slices and fry until the edges gets crisp and brown, about 1-2 minutes. Flip to the other side and continue to fry. Transfer beef slices onto a plate with paper towel on.
- 6
Assemble your salad on a plate and place crisp beef slices on top. Drizzle the citron dressing, toss and enjoy.