Korean Bulgogi Beef Salad
1 lbs Boneless ribeye steak, sliced into 1/4 inch sliceslbsBoneless ribeye steak, sliced into 1/4 inch slices- 3 tbsp Soy saucetbspSoy sauce
- 1 ½ tbsp Brown sugartbspBrown sugar
- 1 tbsp Toasted sesame oiltbspToasted sesame oil
- 2 cloves Garlic, mincedclovesGarlic, minced
- 1 tbsp Fresh ginger, grated (or 1 tsp ground)tbspFresh ginger, grated (or 1 tsp ground)
- 2 tsp GochujangtspGochujang
- 1 tbsp Vegetable oiltbspVegetable oil
- 1 cup Carrots, thinly slicedcupCarrots, thinly sliced
- 1 cup Baby cucumbers, thinly slicedcupBaby cucumbers, thinly sliced
- ½ cup Radishes, thinly slicedcupRadishes, thinly sliced
- 2 ea Eggs, friedeaEggs, fried
- 5 oz Mixed greensozMixed greens
- ¼ cup Pickled red onionscupPickled red onions
- 1 tbsp Sesame seedstbspSesame seeds
- ⅓ cup California Pizza Kitchen® Sriracha Ranch DressingcupCalifornia Pizza Kitchen® Sriracha Ranch Dressing
- Whisk together soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. Pour into a zip top bag and add the sliced steak. Seal the bag and toss well to coat the steak. Refrigerate for 2 hours.
- Heat vegetable oil in a large skillet over medium high heat. Sear the steak for 2 minutes on each side, until crispy and browned. You may have to do this in two batches to avoid crowding the pan.
- Let the steak cool slightly.
- Add greens, vegetables, steak and fried eggs to a large bowl and drizzle with sriracha ranch. Top with sesame seeds.
Korean Bulgogi Beef Salad
Ingredients
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