Korean-style marinated beef pairs so beautifully with all the crunchy vegetables in this elegant main course salad. The combination of the tender slices of meat and the sweet and salty dressing is irresistible. If you’re not a meat-eater, you could also top this salad with a piece of grilled salmon or some tofu, or simply enjoy it on its own.
4 SERVINGSTIME: 45 MINUTES PLUS 30 MINUTES FREEZING
1⅓ pounds beef tenderloin or sirloin
2 teaspoons granulated sugar
FOR THE MARINADE
2 cloves garlic, minced
1 teaspoon granulated sugar
2 tablespoons low-sodium soy sauce
2 tablespoons toasted sesame oil
Freshly ground black pepper
FOR THE DRESSING
¼ cup grapeseed oil
2 tablespoons rice vinegar
1 tablespoon fresh lemon juice
1 teaspoon low-sodium soy sauce
1 tablespoon toasted sesame oil
½ teaspoon pure maple syrup
½ teaspoon chopped fresh mint
FOR THE SALAD
1 tablespoon extra-virgin olive oil
2 romaine lettuce hearts, torn into bite-size pieces
2 small heads Bibb lettuce, torn into bite-size pieces
2 carrots, sliced into rounds
2 radishes, sliced into rounds
2 Persian cucumbers, sliced in half lengthwise, seeded, and cut into half-moons
¼ cup sliced red onion, halved lengthwise and thinly cut into half-moons
½ cup cooked shelled organic edamame beans
1 Fresno chile pepper, seeded and thinly sliced
½ teaspoon chopped fresh mint
1. Place the beef in the freezer for at least 30 minutes or up to 1 hour to make it easier to slice.
2. Remove the beef from the freezer and place it on a cutting board. Using a sharp knife, slice it as thinly as possible. Put the slices of beef in a large casserole dish in two layers, sprinkling 1 teaspoon of the sugar over each layer.
FOR THE MARINADE:
3. In a small bowl, mix the garlic and sugar to make a paste. Add the soy sauce, sesame oil, and ⅛ teaspoon pepper and stir. Pour the marinade over the beef, making sure all pieces are coated (hands work well for this).
FOR THE DRESSING:
4. In a glass jar with a lid or a small bowl, combine the grapeseed oil, vinegar, lemon juice, soy sauce, sesame oil, maple syrup, and mint and shake vigorously or whisk to emulsify. Set aside.
FOR THE SALAD:
5. Heat a large grill pan over medium heat. Add the olive oil and heat until shimmering. Raise the heat to medium-high, add the beef in a single layer, and cook until nicely browned, 20 to 30 seconds per side. Transfer the cooked beef to a platter and continue cooking in batches until all the meat is cooked. Set aside.
6. Place the romaine and Bibb lettuces in a large bowl, pour over half the dressing, and toss to coat. Add additional dressing to taste and toss again. Arrange the lettuce on four individual plates. Top each salad with the carrots, radishes, cucumbers, red onion, edamame, and sliced chile. Place the beef slices on top of each salad, sprinkle with the mint, and serve.
Gluten-free: use tamari in place of soy sauce.
From the Market
Beef tenderloin or sirloin (1⅓ pounds)
Romaine lettuce hearts (2)
Bibb lettuce (2 small heads)
Carrots (2 medium)
Persian cucumbers (2)
Fresno chile pepper (1)
Garlic (2 cloves)
Red onion (1 small)
Fresh mint (1 small bunch)
Organic edamame beans (3 ounces frozen shelled)
From the Pantry
Granulated sugar (1 tablespoon)
Extra-virgin olive oil (1 tablespoon)
Low-sodium soy sauce (2 tablespoons plus 1 teaspoon)
Toasted sesame oil (3 tablespoons)
Grapeseed oil (¼ cup)
Rice vinegar (2 tablespoons)
Pure maple syrup (½ teaspoon)