Korean-Style Beef Salad
with Pickled Carrots and Cucumbers
You don't need rice to have a filling meal! Tonight's Korean-inspired beef salad is packed with so many flavours you'll forget all about the rice! Grab a fork and get ready for a taste sensation.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
1 tbsp
Gochujang
(Contains Soy, Wheat)
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
113 g
Spring Mix
56 g
Carrot, julienned
132 g
Mini Cucumber
2 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Sesame Seeds
(Contains Sesame)
Not included in your delivery
1.5 tsp
Sugar*
¼ tsp
Salt and Pepper*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
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 the cucumbers into 1/2-inch half-moons. Whisk together the vinegar, 1 tbsp oil and 1 tsp sugar (dbl both for 4 ppl) in a large bowl. Add the cucumbers and carrots. Stir to combine. Season with salt and pepper. 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, 2 tsp gochujang (NOTE: Reference Heat Guide) and 1/2 tsp sugar (dbl for 4 ppl) in a medium bowl. Set aside.
Add the spring mix 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 with the soy-gochujang sauce. Sprinkle over the toasted sesame seeds.