KOREAN BULGOGI AND PEAR KALE SALAD

Korean Bulgogi and Pear Kale Salad image

Provided by @MakeItYours

Number Of Ingredients 26

1/2 cup soy sauce
1 small pear, peeled and cored
1 small onion, peeled and quartered
1/4 cup brown sugar
2 tablespoons garlic, grated
2 tablespoons ginger, grated
1 tablespoon toasted sesame oil
1/2 teaspoon pepper
1 pound Ontario Corn Fed Beef steak (flank, skirt, strip loin, ribeye, etc.) thinly sliced
1/2 pear, pureed
1 tablespoon gochujang (Korean chili pepper paste) (or sriracha)
1 tablespoon doenjang (Korean soy bean paste) (or miso or omit)
1 tablespoon rice vinegar
1 tablespoon soy sauce
1/2 tablespoon brown sugar
1 teaspoon sesame oil
1 tablespoon tahini (or peanut butter)
1 tablespoon sesame seeds, toasted and crushed
6 cups baby kale (or shredded kale)
1 cup cabbage, sliced
1 carrot, shredded
1 avocado, sliced
1 pear, sliced
1/2 cup kimchi
2 green onions, sliced
1 tablespoon sesame seeds, toasted

Steps:

Puree the soy sauce, pear, onion, sugar, garlic, ginger and sesame oil before mixing into the steak and placing it in a sealed container to marinate in the fridge overnight.
Drain the marinade and cook the steak on the grill or in a pan over medium-high heat, about 6-8 minutes.
Mix everything!
Assemble the salad and enjoy!