Korean BBQ Beef with Scallion Salad

Wrap this grilled beef and scallion salad in lettuce leaves to make nice little bundles. You can always add cooked white sushi rice or even some kimchi into your bundles if you like.
Photography By Kevin Plumb | September 01, 2013

Ingredients

  • 2 pounds grass-finished rib eye, sliced and pounded to 1/4" thick
  • 3 tablespoons pine nuts, coarsely chopped
  • Tender lettuce leaves
  • Korean chili threads
Marinade
  • 2 tablespoons sake
  • 1 kiwi, grated
  • ½ sweet onion, grated
  • 1 teaspoon grated fresh ginger
  • 3 cloves garlic, finely minced
  • 1 teaspoon freshly grounded pepper
  • 2 tablespoons golden sesame oil
Scallion Salad
  • 1 bunch of scallions, julienned
  • 1 teaspoon golden sesame oil
  • 1 tablespoon rice vinegar
  • Sea salt

Instructions

Whisk together the marinade ingredients, pour it over the pounded beef, and allow to rest for 30 minutes. Skewer and grill the beef 3 minutes per side until the edges are crispy. Garnish with the pine nuts and chili threads.Toss all of the salad ingredients together and serve immediately, wrapped into lettuce bundles with the beef.

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Ingredients

  • 2 pounds grass-finished rib eye, sliced and pounded to 1/4" thick
  • 3 tablespoons pine nuts, coarsely chopped
  • Tender lettuce leaves
  • Korean chili threads
Marinade
  • 2 tablespoons sake
  • 1 kiwi, grated
  • ½ sweet onion, grated
  • 1 teaspoon grated fresh ginger
  • 3 cloves garlic, finely minced
  • 1 teaspoon freshly grounded pepper
  • 2 tablespoons golden sesame oil
Scallion Salad
  • 1 bunch of scallions, julienned
  • 1 teaspoon golden sesame oil
  • 1 tablespoon rice vinegar
  • Sea salt
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