Flavorful & Easy Beef Brisket Salad
Enjoy a Delicious Beef Brisket Salad with Minimal Effort
This beef brisket salad is tossed in a sweet and tangy sauce for a delightful meal. It’s quick to prepare and packed with flavor, making it perfect for busy days or as an impressive side dish.
Salad Ingredients
- Beef Brisket 100g: Thinly sliced beef brisket, known for its rich flavor and tender texture.
- 1 Cheongyang chili pepper: For a touch of spicy kick.
- 2 Red chili peppers: Adds a refreshing crunch and vibrant color.
- 1 Green onion: Both the white and green parts will be used for a fragrant aroma.
Sweet & Tangy Dressing
- 4 Tbsp Soy sauce: Provides the base savory flavor.
- 3 Tbsp Vinegar: Essential for the refreshing tanginess. Adjust to your preference.
- 1 Tbsp Sugar: Balances the acidity with a gentle sweetness.
- 1 Tbsp Oligodang (corn syrup): Adds a glossy sheen and smooth sweetness.
- 1 Tbsp Plum extract: Offers a subtle sweetness and fragrant note.
- 1 Tbsp Minced garlic: Lends a pungent aroma and depth of flavor. Freshly minced is best.
- 4 Tbsp Soy sauce: Provides the base savory flavor.
- 3 Tbsp Vinegar: Essential for the refreshing tanginess. Adjust to your preference.
- 1 Tbsp Sugar: Balances the acidity with a gentle sweetness.
- 1 Tbsp Oligodang (corn syrup): Adds a glossy sheen and smooth sweetness.
- 1 Tbsp Plum extract: Offers a subtle sweetness and fragrant note.
- 1 Tbsp Minced garlic: Lends a pungent aroma and depth of flavor. Freshly minced is best.
Cooking Instructions
Step 1
Prepare the Beef Brisket: Have 100g of thinly sliced beef brisket ready. If desired, gently pat it with paper towels to remove any excess moisture for a cleaner sear.
Step 2
Slice the Chili Peppers: Wash the red and Cheongyang chili peppers, remove the stems, and lightly shake out the seeds. Slice them thinly into small rounds. Feel free to increase the amount of Cheongyang chili if you enjoy more heat.
Step 3
Slice the Green Onion: Wash the green onion thoroughly. Finely chop both the white and green parts to release their fresh, aromatic qualities.
Step 4
Make the Dressing: In a small bowl, combine 4 Tbsp soy sauce, 3 Tbsp vinegar, 1 Tbsp sugar, 1 Tbsp oligodang, 1 Tbsp plum extract, and 1 Tbsp minced garlic. Whisk well until the sugar is completely dissolved and all ingredients are nicely blended.
Step 5
Combine Vegetables and Dressing: Add the chopped green onion, Cheongyang chili, and red chili peppers to the prepared dressing. Stir everything together until the vegetables are evenly coated.
Step 6
Sear the Beef Brisket: Heat a pan over high heat. Add the beef brisket without any oil and sear it quickly until it’s lightly browned on both sides. Since it’s thin, it cooks very fast, so watch carefully to prevent burning. Searing at high heat renders excess fat and enhances flavor.
Step 7
Drain and Plate: Once cooked, gently press the beef brisket with paper towels to absorb any excess oil, ensuring a less greasy result. Cut into bite-sized pieces if desired and arrange them attractively in a serving dish.
Step 8
Dress and Serve: Pour the dressing mixture (from step 4) generously over the seared beef brisket. Gently toss everything together to combine. Your delicious beef brisket salad is ready! It can be enjoyed warm or chilled.
