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Nutrition Facts
Serving Size 1 (268g) Recipe makes 4 servings The following items or measurements are not included below: 1 tablespoon rice wine vinegar
Calories 258
Calories from Fat 97		(37%)
Amount Per Serving		%DV
	Total Fat 10.8g	16%
	Saturated Fat 3.7g	18%
	Monounsaturated Fat 5.2g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 80mg		26%
Sodium 737mg		30%
Potassium 698mg		19%
Total Carbohydrate 8.7g		2%
	Dietary Fiber 2.4g	9%
	Sugars 4.9g
Protein 32.6g		65%
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Korean Beef Salad

Recipe #381867 | 20 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: DeeCooks
Jul 17, 2009

I got this from a Sunset magazine about 15 years ago and having lost it and found it several times, I'm finally putting it in here for sanity's sake! The recipe calls for sliced deli roast beef, but I've used leftover steak or roast and it's great. The veggies can be played with too--cucumbers, sliced bell peppers, halved cherry tomatoes, bean sprouts have all worked well. It's very refreshing and no cooking! Prep time doesn't include the marinating time. (I've marinated it for about an hour, and that's still enough time)

SERVES 4 (change servings and units)

Ingredients

2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon rice wine vinegar
1 teaspoon sake
1 1/2 teaspoons sugar
1 teaspoon sesame oil
1 teaspoon crushed garlic
1 lb roast beef, thin-sliced then shredded, from the deli
1 small head iceberg lettuce, shredded
1 cup thinly sliced celery
1 cup shredded carrot
1 cup cilantro leaf, rough chopped

Directions

1
Mix first six ingredients in large bowl until sugar dissolves. Add beef and toss to coat. Marinate for up to four hours.
2
Toss beef with salad ingredients to serve.
3
A squeeze of lime is good on this too.