Beef and Burdock Root Salad recipe - ingredients, nutrition and when to eat it
This Korean-style salad tops baby greens and burdock root with simply stir-fried bulgogi beef.
This Korean-style salad tops baby greens and burdock root with simply stir-fried bulgogi beef. The savory-sweet beef pairs well with the crisp texture of burdock root, making it light yet satisfying for lunch or dinner.
Salads & light · 25 minutes to cook
Tips: Don’t stir-fry the burdock root too long so it stays crisp.
Tips: Spread the beef out in the pan instead of adding it in a large clump to prevent excess moisture.
Tips: Shake off the water from the baby greens well so the dressing doesn’t become watery.
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Ingredients (1 serving)
- Lean beef — 100 g
- Burdock root — 60 g
- Baby greens — 50 g
- Carrot — 30 g
- Onion — 30 g
- Cherry tomatoes — 5 pc
- Garlic — 1 pc
- Soy sauce — 0.7 Tbsp
- Plum syrup — 0.7 Tbsp
- Vinegar — 0.7 Tbsp
- Sesame oil — 0.8 tsp
- Cooking oil — 0.6 tsp
- Toasted sesame seeds — 0.4 tsp