Servings: About 10
Recipe Type: Beef, Korean, Salad, Side Dish, Spicy, Thai
1 pound Beef Flank steak
½ teaspoon salt
1 teaspoon pepper
2 tablespoons Soy Sauce
2 teaspoons white pepper
2 tablespoons Thai or Korean fish sauce
4 tablespoons lime juice
2 tablespoons brown sugar
8 cloves garlic
1/2 cup lime juice
1 tablespoon Thai or Korean fish sauce
2 teaspoons fine chili powder
1 teaspoon sugar
3 cloves garlic
1 ounce ginger
1 head loose leaf lettuce
1/2 each red onions
1 bunch kkaennip (perilla) leaves
1 each cucumbers
1 small Japanese Daikon radish (the one that looks like a white carrot)
1 each tomatoes
4 each shallots
2 tablespoons chopped ghinko, water chestnut, or whole pine nuts
4 each green onions
Prepare Marinade Ingredients:
Crush, press, or blend 8 cloves garlic.
Add all marinade ingredients to a small mixing bowl and mix well.
Let stand at room temperature for twenty minutes.
Slice the steak into strips about 1/4 inch thick and 2 inches in length (partially freezing the steak will make it easier to slice). Lightly salt and pepper the meat and let stand ten minutes.
Place meat into a mixing bowl, cover with marinade and mix well.
Let stand in refrigerator two to twenty four hours.
Prepare Dressing Ingredients:
Finely chop 3 cloves of garlic.
Peel and finely grate ginger.
Prepare Salad Ingredients:
Separate lettuce leaves and wash in cold water. Drain and pat dry with paper towel.
Hand tear lettuce leaves and place in a large salad or mixing bowl.
Thin slice onion from top to bottom.
Coarse chop (large pieces) the cilantro and kkaenip.
Wash the Daikon in cold water, then thin slice.
Wash tomato in cold water and thin slice.
Peel cucumber, cut in half lengthwise, and thin slice.
Peel and thin slice the shallots lengthwise.
Prepare Garnish Ingredients:
Dry toast nuts in a small skillet over high heat until lightly browned. Remove from heat and let cool. Rough chop larger nuts.
Trim top and bottom from green onion, wash in cold water, and finely chop.
Lightly oil a skillet and heat over high heat. Add steak pieces and sear.
Add 1/2 cup water to skillet, bring to a boil, and cook for one minute.
Remove steak pieces from skillet and place in a medium mixing bowl.
Place all dressing ingredients (except ginger) into the skillet and just bring to a boil. Reduce heat and simmer for ten minutes.
Remove from heat, add shredded ginger, and pour the mixture over the beef.
Remove meat from the dressing mixture and place on top of the lettuce. Add all other salad ingredients and toss.
Drizzle 1/4 of the dressing over the salad.
Place the remaining dressing in small dishes and serve on the side.
Sprinkle salad with green onion and toasted ground rice.
Serve warm with steamed rice.
Nutrition information calculated from recipe ingredients.
Serving size: About 8 ounces
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet
Amount Per Serving
Calories From Fat (13%) 20.38
Calories From Protein (29%) 45.86
Calories From Carbohydrates (58%) 91.37
Calories From Alcohol (0%) 0
% Daily Value
Total Fat 2.36g 4%
Saturated Fat 0.91g 5%
Monounsaturated Fat 0.86g
Polyunsaturated Fat 0.18g
Trans Fatty Acids 0g
Cholesterol 13.89mg 5%
Sodium 339.66mg 14%
Potassium 624.85mg 18%
Total Carbohydrates 24.25g 8%
Fiber 1.5g 6%
Sugar Alcohols 0g
Net Carbohydrates 22.75g
Protein 11.86g 24%
Vitamin A 3407.76IU 68%
Vitamin C 23.42mg 39%
Calcium 81.74mg 8%
Iron 2.39mg 13%
Vitamin E 0.44mg 4%
Vitamin D 0IU
Thiamin 0.13mg 9%
Riboflavin 0.12mg 7%
Niacin 2.86mg 14%
Vitamin B6 0.62mg 31%
Folate 65.11mcg 16%
Vitamin B12 0.47mcg 8%
Pantothenic Acid 0.63mg 6%
Vitamin K 88.6mcg 111%
Phosphorus 150.03mg 15%
Magnesium 48.86mg 12%
Zinc 2.08mg 14%
Copper 0.18mg 9%
Manganese 0.54mg 27%
Selenium 11.2mcg 16%
Water 182.85g 0%