Korean BBQ Kale Salad
For the Korean BBQ Beef
1.5 lb inexpensive cut of lean beef – mine was a top round
½ cup Rice vinegar
½ cup Soy Sauce
1 stalk green onion - diced
Salt and pepper to taste.
For the Kale Salad
4 Cups shredded kale
½ carrot shredded
4 oz mushrooms sliced.
At least 4 hours but up to 24 hours before preparing the dish, marinade the beef by mixing all vinegar, soy sauce, green onion and salt and pepper in a large zip lock type bag. Mix well and then place the cut of beef into the bag and seal well. Place back in the refrigerator and allow to marinate until ready to use.
Preheat a heavy skillet on the stove top over medium heat. Place 2 tbs vegetable oil in the skillet and heat until the surface is shimmering. Place the marinated beef on the skillet – it will sizzle and steam A LOT – it will make a lot of noise – that is ok – let it do so. Leave it completely alone and do not disturb for at least 3 minutes. Then turn quickly and cook on the other side. The beef will be browned on the outside and pink in the middle.
Remove the BBQ steak from the skillet and allow to rest for 10 mintues so that the juices will return to the meat. When rested, cut on the diagonal into thin pieces and set those aside.
Mix all of the salad ingredients together in a large bowl and plate your individual bowl. Set several pieces of the Korean BBQ on top of the salad and then dress according to tastes.