This fresh salad is a riff on bulgogi (Korean beef BBQ), in which Asian pears contribute a sweet note to the marinade. To get a nice, crunchy sear on the beef, make sure your skillet is good and hot.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Cut one of the pears in half. Peel and core one half and then grate it on the small holes of a box grater set in a medium bowl. Add the minced scallions, garlic, ginger, mirin, 2 Tbs. of the lemon juice, 2 Tbs. of the soy sauce, 1/2 Tbs. of the sesame oil, 1 tsp. of the sesame seeds, 1/4 tsp. salt, and a few grinds of pepper. Add the beef and toss well. Cover and refrigerate for 30 minutes to 4 hours.
In a small bowl, whisk the rice vinegar and fish sauce with the remaining 1 Tbs. lemon juice, 1/2 Tbs. soy sauce, 1 Tbs. sesame oil, and 1 Tbs. sesame seeds.
In a medium bowl, toss the lettuces with 3 Tbs. of the dressing and a sprinkle of salt. Divide among 4 dinner plates. Core and thinly slice the remaining 1-1/2 pears. Put the pears, radishes, and cucumber in the bowl and toss with the remaining dressing. Scatter over the lettuce.
Drain the beef and gently pat dry. Heat a 12-inch cast-iron skillet over medium-high heat until hot. Add the oil, swirl to coat the pan, and then scatter half of the beef evenly in the pan. Cook, flipping once, until the beef is nicely browned and barely cooked through, 1 to 2 minutes per side. Transfer to a bowl and repeat with the remaining beef.
Top the salads with the beef and any accumulated juices. Garnish with the remaining scallion greens and serve.
Serve with steamed sushi rice and Shochu Watermelon Lemonade.
It was really good, but next time I'll add some chilli.
Amazing! I used flank steak instead, carved it raw & marinated it for an hour. For the salad I made matchsticks of the radish, cucumber, pear and carrot to red leaf and Bibb lettuce. Tossed with the dressing. I quickly cooked the beef in a cast iron pan. At the table we served some salad, then topped with beef. My teenagers and my husband loved it!
This is a fantastic recipe. The pear adds a sweet fresh note, and all the ingredients work well together.
Several of us thought this was the best salad we had ever eaten. The flavor combinations were wonderful.
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?