Spicy Beef and Broccoli Salad with Kimchi
Recipe GLPR8272550537be23
A vibrant, quick salad combining tender sliced beef rib eye with crisp blanched broccoli and tangy kimchi. The beef is lightly seared and paired with a light sesame-soy vinaigrette, creating a bold, savory dish that comes together in under 20 minutes.
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Ingredients
1 tablespoon sesame seeds
3 cups water
3/4 pound broccoli, cut into 1-inch florets, stalks peeled and sliced 1/2 inch thick
1 pound trimmed beef rib eye, sliced 1/4 inch thick
Salt and freshly ground pepper to taste
1 tablespoon soy sauce
1 tablespoon unseasoned rice vinegar
1 teaspoon Asian sesame oil
3/4 cup thinly sliced kimchi
Directions
Bring the water to a boil in a large pot over high heat. Once boiling, add the broccoli florets and stalks, and cook for 3 to 4 minutes until tender-crisp. Drain in a colander and set aside to cool slightly.
Toast the sesame seeds in a small skillet over medium heat for 2 to 3 minutes, stirring occasionally, until fragrant and lightly golden. Transfer to a plate and set aside.
Season the beef slices generously on both sides with salt and freshly ground pepper. Heat a large skillet over medium-high heat until very hot.
Working in batches to avoid overcrowding, sear the beef slices for 1 to 2 minutes per side until lightly browned on the exterior. The internal temperature should reach 145°F for medium-rare. Transfer cooked beef to a plate.
In a small bowl, whisk together the soy sauce, rice vinegar, and sesame oil to create the dressing.
In a large serving bowl, combine the cooled broccoli, cooked beef, and sliced kimchi. Drizzle with the dressing and toss gently to coat. Top with the toasted sesame seeds and serve immediately.
