Korean Style Beef Salad
with Pickled Bok Choy and Carrot
Tonights Korean-inspired beef salad is packed with so many umami elements that prove you don't need rice to have a filling meal! Grab a fork and get ready for a taste sensation.
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
1 tbsp
Gochujang
(Contains: Soy, Wheat)
113 g
Baby Kale
1 tbsp
Soy Sauce
(Contains: Soy, Wheat, Sulphites)
113 g
Shanghai Bok Choy
56 g
Carrot, julienned
1 tbsp
Sesame Seeds
(Contains: Sesame)
2 tbsp
White Wine Vinegar
(Contains: Sulphites)
Not included in your delivery
1.5 tsp
Sugar*
1.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
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 bok choy into 1/4-inch slices. Whisk together the vinegar, 1 tbsp oil and 1 tsp sugar (dbl both for 4 ppl) in a large bowl. Add the bok choy and carrots. Stir to combine. Season with salt and pepper and set aside.
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.
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.
Whisk together the soy, 1/2 tsp sugar (dbl for 4 ppl) and 2 tsp gochujang in a medium bowl. (NOTE: Reference Heat Guide.) Set aside.
Add the baby kale 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 over the soy-gochujang sauce. Sprinkle the toasted sesame seeds over top.
