clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
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




  • 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


  • 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


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


  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.


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