Korean BBQ Beef with Scallion Salad
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
- ½ cup soy sauce
- 3 tablespoons brown rice syrup
- 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.
