Beef, Perilla Leaf, and Buckwheat Noodle Salad recipe - ingredients, nutrition and when to eat it
This salad pairs grilled beef and perilla leaves with buckwheat noodles and crisp vegetables.
This salad pairs grilled beef and perilla leaves with buckwheat noodles and crisp vegetables. Savory beef and fragrant perilla leaves go well with a tangy soy dressing. It’s just right for lunch on a hot day or an easy dinner.
Salads & light · 25 minutes to cook
Tips: Rinse the buckwheat noodles well under cold water after boiling so they don’t stick together and stay fresh.
Tips: Let the beef rest for about 2 minutes after grilling before slicing so it retains more of its juices.
Tips: Add the dressing just before serving to keep the vegetables crisp.
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Ingredients (1 serving)
- Beef round — 100 g
- Cooked buckwheat noodles — 150 g
- Perilla leaves — 5 pc
- Lettuce — 3 sheet
- Cucumber — 0.3 pc
- Cherry tomatoes — 4 pc
- Soy sauce — 1 Tbsp
- Vinegar — 1 Tbsp
- Sesame oil — 1 tsp
- Honey — 0.5 tsp
- Sesame seeds — 1 tsp
- Cooking oil — 1 tsp
- Ground black pepper — 0.2 tsp