Korean Beef Salad

DeeCooks's Note:

I got this from a Sunset magazine about 15 years ago and having lost it and found it several times, I'm finally putting it in here for sanity's sake! The recipe calls for sliced deli roast beef, but I've used leftover steak or roast and it's great. The veggies can be played with too--cucumbers, sliced bell peppers, halved cherry tomatoes, bean sprouts have all worked well. It's very refreshing and no cooking! Prep time doesn't include the marinating time. (I've marinated it for about an hour, and that's still enough time)

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice wine vinegar
• 1 teaspoon sake
• 1 ½ teaspoons sugar
• 1 teaspoon sesame oil
• 1 teaspoon crushed garlic
• 1 lb roast beef , thin-sliced then shredded, from the deli
• 1 small head iceberg lettuce , shredded
• 1 cup thinly sliced celery
• 1 cup shredded carrot
• 1 cup cilantro leaf , rough chopped

Directions:

1. Mix first six ingredients in large bowl until sugar dissolves. Add beef and toss to coat. Marinate for up to four hours.
2. Toss beef with salad ingredients to serve.
3. A squeeze of lime is good on this too.

Reviews

[JustJanS]

We really loved this for our lunch just now. I made a half recipe but used all the marinade/dressing and I'm so glad I did! The salad was just moistened, not swimming in dressing and I think it would have been a dry old affair if I hadn't used the extra. I am not a huge fan of celery I can see in a dish (pureed in a soup is OK), so left it out and put in red capsicum (bell pepper) and finely sliced red onion in it's place. I garnished with some little tomatoes to get in some extra veg.