Korean BBQ Steak Salad
A slightly sweet and spicy salad dressing covers this Korean BBQ Steak Salad with a Korean-inspired taste. Tossed in are delicious bean sprouts and edamame in a bed of greens.
Prep Time10 minutes mins
Cook Time12 minutes mins
Marinating Time30 minutes mins
Total Time52 minutes mins
Course: Salad
Cuisine: Korean
Servings: 4 Servings
Calories: 505kcal
Steak Sauce
- 2 inches Fresh Ginger
- 4 Garlic Cloves peeled
- 1/4 cup Soy Sauce
- 1/4 cup Brown Sugar
- 1 tablespoon Sesame Oil
Salad
- 1 lb Skirt Steak
- 2 tablespoons Coconut Oil
- 4 cups Watercress or spinach
- 2 cups Bean Sprouts
- 2 cups Edamame Beans
- 4 teaspoons Sesame Seeds
Salad Dressing
- 2 Limes juiced
- 2 Coconut Aminos
- 2 tablespoons Brown Sugar
- 1 Garlic Clove minced
- 1/2 Orange juiced
- 1 Red Chili diced
Place the ginger, garlic, soy sauce, brown sugar, and sesame oil into a food processor and blend until smooth.
Place the steak in a dish and pour the marinade over it and cover with plastic wrap. Put it in the fridge to marinate for a minimum of 30 minutes.
Layer 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 and add the steak to cook for about 4 to 6 minutes. Flip and sear the other side for an additional 4 to 6 minutes or until the steak reaches 140ºF.
Slice the steak into small strips and place it on top of the salad.
Whisk the lime juice, coconut aminos, brown sugar, garlic, and orange juice in a small bowl and drizzle on top of salad.
Serving: 1Serving | Calories: 505kcal | Carbohydrates: 40g | Protein: 38g | Fat: 24g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 926mg | Potassium: 1055mg | Fiber: 7g | Sugar: 26g | Vitamin A: 1266IU | Vitamin C: 62mg | Calcium: 169mg | Iron: 5mg