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Korean Beef Salad

Source of Recipe


The Best of Gourmet, Vol. 1



List of Ingredients



• -- For the Marinated Beef --
  
• 1 pound sirloin steak, trimmed
  
• ½ pound onions, chopped coarse
  
• 6 Tbsp sake or dry Sherry
  
• 6 Tbsp soy sauce
  
• 3 Tbsp Oriental sesame oil
  
• 1½ tsp coarsely ground pepper
  
• .
  
• -- For the Dressing --
  
• 1 clove garlic, minced
  
• 1 Tbsp Dijon-style mustard
  
• 2 tsp honey
  
• 3 Tbsp rice vinegar
  
• 3 Tbsp soy sauce
  
• 3 Tbsp Oriental sesame oil
  
• 6 Tbsp vegetable oil
  
• .
  
• 2 Tbsp vegetable oil
  
• ½ pound small mushrooms
  
• ½ pound snow peas, blanched in boiling, salted water for 3 seconds, drained and patted dry, strings discarded
  
• Pita pockets, for serving
  
• 2 cups alfalfa sprouts, as an accompaniment
  






Instructions



1. Prepare the marinated beef:
   In a baking dish large enough to hold the beef and the onions in one layer, whisk together the sake, soy sauce, sesame oil and pepper; add the beef and onions and let the mixture marinate, covered and chilled, stirring the onions and turning the beef over several times, for at least 3 hours or overnight.
   
   
2. Make the dressing:
   In a large bowl, combine the garlic, mustard, honey, vinegar and soy sauce; add the sesame oil and the vegetable oil in a stream, whisking, and whisk the dressing until it is emulsified. (The dressing may be made 1 day in advance and kept covered and chilled.)
   
   
3. Remove the beef and onions from the marinade and reserve half of the marinade. In a large skillet, heat the 2 tablespoons oil over moderately high heat until it is hot, and in it saute the beef, patted dry, turning it once, for 8 to 10 minutes for medium-rare. Transfer the beef to a cutting board and let it stand for 10 minutes. (The beef may be cooked 1 day in advance and kept covered and chilled.)
   
   
4. In the skillet, cook the onions over moderately high heat, stirring, for 5 minutes or until they are tender but still slightly crisp, and transfer them with a slotted spoon to the bowl containing the dressing. Add the mushrooms with the reserved marinade to the skillet; cook them over moderate heat, stirring, until almost all of the liquid is evaporated, and transfer them to the bowl. (The vegetable mixture may be made 1 day in advance and kept covered and chilled.)
   
   
5. Holding a knife at a 45-degree angle, slice the beef thin across the grain. Add the beef to the vegetable mixture with the snow peas and toss the mixture well. Transfer the salad to a portable container and serve it in the pita pockets with the sprouts.
   
   Makes about 6 cups.