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Korean BBQ Steak Salad on gray dish

Korean BBQ Steak Salad

  • Author: Aimee Mars | Aimee Mars Living
  • Prep Time: 25 Mins
  • Cook Time: 18 Mins
  • Total Time: 43 minutes
  • Yield: 4 Servings 1x

Ingredients

Scale

Sauce

  • 1 2-inch piece Fresh Ginger
  • 4 cloves Garlic, peeled
  • 1/4 cup Soy Sauce (gluten-free if needed)
  • 1/4 cup Brown Sugar
  • 1 tablespoon Sesame Oil

Salad

  • 1 lb Skirt Steak (or flank steak)
  • 2 tablespoons Coconut Oil
  • 4 cups Watercress, or Spinach, or Kale
  • 2 cups Bean Sprouts
  • 2 cups Edamame Beans, cooked
  • 4 teaspoons Sesame Seeds

Dressing

  • 2 Limes, juiced
  • 2 tablespoons Coconut Aminos
  • 2 tablespoons Brown Sugar
  • 1 clove Garlic, minced
  • 1/2 Orange, juiced
  • 1 Red Chili, diced

Instructions

  1. Sauce: Place the Ginger, Garlic, Soy Sauce, Brown Sugar, and Sesame Oil into a food processor and blend until smooth. Marinate the Steak in a covered dish stored in the fridge for 10 to 20 minutes (not totally necessary if in a hurry).
  2. Salad: While the steak is marinating arrange the salad bowls by layering the Watercress (or greens of your choices) with the Bean Sprouts, and Edamame. Heat the Coconut Oil in a large skillet over medium-high heat. Remove the steak from the fridge and place in the prepared skillet. Cook for about 8 minutes and flip for an additional 8 minutes, or until the center of the meat reaches 140 degrees. Slice and place on top of prepared salads.
  3. Dressing: Whisk the Lime Juice, Coconut Aminos, Brown Sugar, Garlic, and Orange Juice in a small bowl and drizzle on top of salads.

Notes

The prep time includes marinating the steak for 20 minutes in the fridge.