- 1 (2 pound) rump roast
- water to cover
- 5 cloves garlic, chopped, or more to taste
- salt to taste
- Salad Dressing:
- 1/4 cup vegetable oil
- 3 tablespoons rice vinegar
- 3 tablespoons white sugar
- 2 cloves garlic, minced, or more to taste
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Sauce:
- 4 tablespoons sesame oil
- 5 1/2 tablespoons sesame seeds
- 1/4 cup soy sauce
- 1/4 cup chopped green onions
- 1 tablespoon white sugar, or to taste
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 cups chopped romaine lettuce, or to taste
- 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.
- Combine vegetable oil, rice vinegar, sugar, garlic, salt, and pepper to make salad dressing. Let sit at room temperature while you make the sauce.
- 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.
- Toss lettuce with dressing. Serve beef and sauce on top.
07/17/2019
recipepes.com
korean fire beef salad, recipe
PT15M
PT1H
5
455 calories
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