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Korean BBQ steak salad with lime wedges on the side on a round plate.
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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
Cook Time12 minutes
Marinating Time30 minutes
Total Time52 minutes
Course: Salad
Cuisine: Korean
Servings: 4 Servings
Calories: 505kcal
Author: Aimee Mars

Ingredients

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

Instructions

  • 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.

Nutrition

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