Name: Korean Fire Beef Salad
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Rump roast - 1 (2 pound); Water to cover - 1 (2 pound); Garlic, chopped, or more to taste - 5 cloves; Salt to taste - 5 cloves; Vegetable oil - ¼ cup; Rice vinegar - 3 tablespoons; White sugar - 3 tablespoons; Garlic, minced, or more to taste - 2 cloves; Salt - ½ teaspoon; Ground black pepper - ½ teaspoon; Sesame oil - 4 tablespoons; Sesame seeds - 5 ½ tablespoons; Soy sauce - ¼ cup; Chopped green onions - ¼ cup; White sugar, or to taste - 1 tablespoon; Salt - ¼ teaspoon; Ground black pepper - ¼ teaspoon; Chopped romaine lettuce, or to taste - 6 cups

Ingredients for - Korean Fire Beef Salad

1. Rump roast 1 (2 pound)

2. Water to cover 1 (2 pound)

3. Garlic, chopped, or more to taste 5 cloves

4. Salt to taste 5 cloves

5. Vegetable oil ¼ cup

6. Rice vinegar 3 tablespoons

7. White sugar 3 tablespoons

8. Garlic, minced, or more to taste 2 cloves

9. Salt ½ teaspoon

10. Ground black pepper ½ teaspoon

11. Sesame oil 4 tablespoons

12. Sesame seeds 5 ½ tablespoons

13. Soy sauce ¼ cup

14. Chopped green onions ¼ cup

15. White sugar, or to taste 1 tablespoon

16. Salt ¼ teaspoon

17. Ground black pepper ¼ teaspoon

18. Chopped romaine lettuce, or to taste 6 cups

How to cook deliciously - Korean Fire Beef Salad

1 . Stage

Place rump roast in a slow cooker. Cover with water; add garlic and salt. Cook on Low, or 250 degrees F (120 degrees C) until very tender, 8 hours to overnight. Shred roast.

2 . Stage

Combine vegetable oil, rice vinegar, sugar, garlic, salt, and pepper to make salad dressing. Let sit at room temperature while you make the sauce.

3 . Stage

Heat sesame oil in a frying pan over medium heat. Add sesame seeds, soy sauce, green onions, sugar, salt, and pepper; saute for about 1 minute. Add shredded beef and coat well with sauce. Simmer until heated through, 5 to 8 minutes.

4 . Stage

Toss lettuce with dressing. Serve beef and sauce on top.