Spicy Beef and Broccoli Salad with Kimchi


  • 1 pound trimmed beef rib eye, sliced 1/4 inch thick
  • 1 teaspoon Asian sesame oil
  • 1 tablespoon unseasoned rice vinegar
  • ¾ cup thinly sliced kimchi
  • ¾ pound broccoli, cut into 1-inch florets, stalks peeled and sliced 1/2 inch thick
  • 1 tablespoon soy sauce
  • Salt and freshly ground pepper
  • + 2 more ingredients
    • 3 cups water
    • 1 tablespoon sesame seeds

1. In a small skillet, toast the sesame seeds over moderate heat until fragrant, about 2 minutes. Transfer the sesame seeds to a plate to cool.2. In a medium saucepan, bring the water to a boil. Add the broccoli florets and stems and cook until they are bright green, about 2 minutes. Using a slot...

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