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Korean-Style Beef Salad

Korean-Style Beef Salad

with Pickled Carrots and Cucumbers

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You don't need rice to have a filling meal! Tonight's Korean-inspired beef salad is packed with so many flavours you'll forget all about the rice! Grab a fork and get ready for a taste sensation.

Tags:Carb Smart (50g or less)
Allergens:Soy/SojaWheat/BléSulphites/SulfiteSesame/Sésame

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

1 tbsp

Gochujang

(ContainsSoy/Soja, Wheat/Blé)

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

113 g

Spring Mix

56 g

Carrot, julienned

132 g

Mini Cucumber

2 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

1 tbsp

Sesame Seeds

(ContainsSesame/Sésame)

Not included in your delivery

1.5 tsp

Sugar*

¼ tsp

Salt and Pepper*

1.5 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1925 kJ
Calories460 kcal
Fat30 g
Saturated Fat9 g
Carbohydrate16 g
Sugar8 g
Dietary Fiber3 g
Protein28 g
Cholesterol75 mg
Sodium900 mg
Utensils
Utensilsarrow down iconarrow down icon
Whisk
Medium Bowl
Large Non-Stick Pan
Small Bowl
Measuring Spoons
Large Bowl
Slotted Spoon
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce.Heat Guide for Step 4 (dbl for 4 ppl): 1 tsp medium, 2 tsp spicy and 1 tbsp extra-spicy! Cut the cucumbers into 1/2-inch half-moons. Whisk together the vinegar, 1 tbsp oil and 1 tsp sugar (dbl both for 4 ppl) in a large bowl. Add the cucumbers and carrots. Stir to combine. Season with salt and pepper. Set aside.

2

While the veggies pickle, heat a large non-stick pan over medium-high heat. When hot, add the sesame seeds to the dry pan. Toast, stirring often, until golden-brown 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a small bowl.

3

Add 1/2 tbsp oil (dbl for 4 ppl), then the beef to the same pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.

4

Whisk together the soy, 2 tsp gochujang (NOTE: Reference Heat Guide) and 1/2 tsp sugar (dbl for 4 ppl) in a medium bowl. Set aside.

5

Add the spring mix to the large bowl with the pickled veggies. Toss to combine, then divide between plates. Using a slotted spoon, top the salad with the beef, then drizzle with the soy-gochujang sauce. Sprinkle over the toasted sesame seeds.