How To Make Spicy Beef and Broccoli Salad with Kimchi
With added heat from kimchi, whip up this incredibly easy and quick beef and broccoli salad that’s made with soy sauce and rice vinegar for a filling dish.
In a small skillet, toast the sesame seeds over moderate heat for about 2 minutes until fragrant. Transfer the sesame seeds to a plate to cool.
In a medium saucepan, bring the water to a boil. Add the broccoli florets and stems and cook for about 2 minutes until they are bright green.
Using a slotted spoon, transfer the broccoli to a colander and refresh under cold water. Pat the broccoli dry with paper towels.
Add the sliced rib eye to the boiling water and cook for about 40 seconds until medium-rare.
Using a slotted spoon, transfer the beef to a plate. Spread the slices in an even layer and season them with salt and pepper.
In a large bowl, combine 3 tablespoons of the cooking water with the soy sauce, rice vinegar, and sesame oil. Add the broccoli, sliced beef, kimchi, and sesame seeds to the bowl and toss the salad well.
Add the broccoli, sliced beef, kimchi, and sesame seeds to the bowl and toss the salad well.
Serve immediately and enjoy.
- Calories: 353.01kcal
- Fat: 25.27g
- Saturated Fat: 10.29g
- Trans Fat: 1.41g
- Monounsaturated Fat: 11.46g
- Polyunsaturated Fat: 2.08g
- Carbohydrates: 8.77g
- Fiber: 3.70g
- Sugar: 1.84g
- Protein: 24.56g
- Cholesterol: 77.11mg
- Sodium: 968.95mg
- Calcium: 97.24mg
- Potassium: 807.36mg
- Iron: 3.32mg
- Vitamin A: 34.90µg
- Vitamin C: 76.06mg
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