Crisp Korean Beef Salad With Citron Dressing

Method6 steps · about 35 min

1. 1

   Step 1: Bring a small pot of water to a boil, add salt and asparagus, blanch for 20 seconds. Rinse under cold water and drain. Set aside in the fridge.

   Uses 1/4 lb 100g thin asparagus · salt for blanching asparagus

2. 2

   Step 2: Keep all the salad greens and lettuce (1/2 lb) in the fridge to chill as well.

   Uses 50 g rocket · 1/2 lb any lettuce of your choice

3. 3

   Step 3: Make dressing by mixing all the ingredients. Whisk well and keep in the fridge.

   Uses 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

4. 4

   Step 4: Season the beef slices with salt and pepper. Coat each slice with the Korean frying mix (1/2 cup) (tempura mix), or flour or cornstarch as an alternative.

   Uses 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)

5. 5

   Step 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.

   Fry beef slices · 2 minUses 1/2 lb 220g beef rib eye, very thinly sliced and cut into bite size · 3-4 Tbsp grape seed oil

6. 6

   Step 6: Assemble your salad on a plate and place crisp beef slices on top. Drizzle the citron dressing, toss and enjoy.

   Uses 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 · prepared citron dressing