Korean Steak Salad

Instructions

1. 1

   In a blender or food processor, combine Korean chilies, fish sauce, rice vinegar, brown sugar, ginger, and garlic. Blend until smooth.

   Tip: Adjust the spice level to your liking.

2. 2

   In a large bowl, combine mixed greens, kimchi, sliced cucumber, diced carrots, and sliced red onion.

   Tip: Add the vegetables just before serving to maintain crunch.

3. 3

   In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the marinated steak and cook for 3-4 minutes per side, or until cooked to your desired level of doneness.

   Tip: Use a meat thermometer to ensure the steak reaches a safe internal temperature of 71°C (160°F).

4. 4

   To assemble the salad, place a portion of the steak on top of the vegetables, then drizzle with the Korean dressing.

   Tip: Garnish with toasted sesame seeds and crushed peanuts for added texture and flavor.

5. 5

   Toss the salad gently to combine, then serve immediately.

   Tip: This salad is best served fresh, but it can be refrigerated for up to 2 hours before serving.

6. 6

   Before serving, sprinkle additional toasted sesame seeds and crushed peanuts over the top of the salad, if desired.

   Tip: This adds a nice crunch and nutty flavor to the dish.

7. 7

   Serve hot, garnished with additional kimchi slices if desired.

   Tip: This adds a pop of color and flavor to the dish.