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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)
Allergens:Soy/SojaWheat/BléSesame/SésameSulphites/Sulfite

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

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

(ContainsSesame/Sésame)

2 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

1.5 tsp

Sugar*

1.5 tbsp

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Large Bowl
Whisk
Large Non-Stick Pan
Small Bowl
Slotted Spoon
Medium Bowl
Measuring Spoons
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 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.

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 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.

4

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.)

5

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.