Korean Style Beef Salad

Korean Style Beef Salad

with Pickled Bok Choy Stems and Carrot

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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.

Tags:QuickCarb Smart (50g or less)

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

1 tbsp

Chili Garlic Sauce

113 g

Kale, chopped

2 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé)

113 g

Shanghai Bok Choy

56 g

Carrot, julienned

1 tbsp

Sesame Seeds


2 tbsp

White Wine Vinegar


Not included in your delivery

1.5 tsp


1.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1883 kJ
Calories450 kcal
Fat30 g
Saturated Fat9 g
Carbohydrate15 g
Sugar7 g
Dietary Fiber3 g
Protein30 g
Cholesterol75 mg
Sodium1450 mg
Utensilsarrow down iconarrow down icon
Large Bowl
Large Non-Stick Pan
Small Bowl
Slotted Spoon
Medium Bowl
Measuring Spoons
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1 tsp medium, 2 tsp spicy and1 tbsp extra-spicy!

Cut the bok choy into 1/4-inch slices, separating the white stems and leafy greens. Whisk together the vinegar, 1 tbsp oil and 1 tsp sugar (dbl both for 4 ppl) in a large bowl. Add the white bok choy stems 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 tsp 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. Using a slotted spoon, drain the fat from the beef, then transfer the cooked beef to a medium bowl.


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


Add the kale and bok choy greens to the large bowl with the marinated veggies. Toss to combine, then divide between plates. Using a slotted spoon, top the salad with the beef, then drizzle the soy-garlic sauce over top. Sprinkle with the toasted sesame seeds.