Kalbi Beef Salad Recipe

INGREDIENTS

For the Asian-style dressing:

2 tablespoons fish sauce
4 tablespoons lime juice
2 tablespoons brown sugar
2 tablespoons sweet chili sauce
2 tablespoons finely grated carrots (optional)
1 to 2 tablespoons salad oil or light olive oil (optional)
just a little bit of finely grated garlic, to taste (optional)
minced hot pepper, to taste (optional)

For the marinade (adapted from Cook’s Illustrated):

1 pear, peeled and diced (it’s going into the blender, so no need to be precise)
8 cloves garlic
1 knob ginger (about 3/4″ in length), sliced into coins so you don’t get long fibers
1 whole Thai bird pepper (optional, only if you like it spicy)
1/2 cup soy sauce
1/2 cup scallions (optional, substitute 2 teaspoons onion powder or 1/2 medium regular onion)
1/4 cup cilantro (optional)
1/4 cup packed brown sugar
2 tablespoons sesame oil
1 tablespoon rice wine vinegar

For the salad:

3 pieces beef short rib meat, boneless (around 2 pounds)
10 ounces baby bella mushrooms, washed and cleaned (optional)
3 small bell pepper, preferably different colors, julienned
1 small zucchini, julienned
1/2 small red onion, sliced thinly
1/2 small cucumber, sliced into thin coins
1/4 cup chopped cilantro
salad greens
1/2 cup canned jackfruit, drained and julienned (or fresh ripe mangoes)
roasted salted peanuts
fried onions (optional)
Korean hot bean paste (optional)

DIRECTIONS

1. Mix all the dressing ingredients together. Add water to taste, and set aside.
2. Blend the marinade ingredients together until smooth. Marinate the beef for at least 2 hours or up to overnight. If using mushrooms, marinate mushrooms as well 1 hour before grilling.
3. Mix the julienned and sliced vegetables together in a bowl. Dress lightly with some of the dressing and the chopped cilantro. Set aside.
4. Grill the beef and mushrooms to desired doneness. Plate the salads while letting the meat rest. Put a generous amount of salad greens in each plate. Top with the dressed vegetables. Garnish with jackfruit, peanuts, and fried onions. Top with beef and mushrooms. You can add a small amount of hot bean paste on top if desired.

Source : The Ivory Hut

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