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BEEF BULGOGI SALAD (BEEF TENDERLOIN, VEGETABLE SALAD)

Ingredients:

Dressing:

2 tbsp sugar
6 tbsp cooking oil
2 tbsp vinegar
1 tsp dashida
1 tbsp chopped garlic

Salad:

300 grams MONTEREY BEEF TENDERLOIN, sliced
100 grams lettuce, torn into bite-sized pieces
50 grams cucumber, sliced
1 pc green bell pepper, sliced
1 pc carrot, sliced
1 pc white onion, sliced
1 pc apple, sliced
5 pc wild sesame leaves (optional)
150 grams cabbage, sliced
50 grams walnuts (optional)

Procedure:

1. Combine dressing ingredients in a bowl. Mix well and set aside. 2. In a pot, blanch beef until half-cooked. Set aside. 3. Arrange vegetables and other ingredients on a plate and top with beef. Pour salad sauce on top. Makes 3 to 4 servings.
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