Lately I’ve been looking for dinner recipes that don’t take much prepping, something satisfying and refreshing, that can be kept in the freezer for a busy day. This recipe couldn’t be easier. I literally made this last night and had to rush editing today ASAP because it’s that good.
Ingredients
- 5 lb. Chuck roast
- 1 medium onion
Marinade
- 2 tbs. Rice vinegar
- 3 tbs. Soy sauce
- 1 tbs. Sesame oil
- 2 tbs. Honey
- 2 tbs. Brown sugar
- 2 tbs. Gochujang paste
- 2 cloves garlic
Asian salad dressing
- 1 inch fresh ginger
- 2 cloves garlic
- 4 tbs. Avocado oil or any neutral oil
- 2 tbs. Rice vinegar
- 2 tbs. Soy sauce
- 1 tsp. Sesame oil
- 1 tbs. Honey
- 1 tbs. Roasted sesame seeds
Instructions
- Trim the beef from any tough parts, cut the beef into 2 inch cubes place on a tray and freeze.
- Using a food processor with the slicing attachment, run the onion through then the beef! It’s that easy. If you don’t own a food processor, you can use a very sharp knife and slice the beef and onion thinly.
- Add the marinade ingredients and mix well, place in a ziplock bag and marinade at least 4 hours best 24 hours, you can also freeze for a busy day.
- Prepare your salad I used cucumbers, radishes, and blanched carrots. Make the dressing and use some on your salad.
- Using a very hot skillet preferably cast-iron, brown the beef in batches making sure not to crowd. It takes about 2-3 minutes.
- Serve next to rice and whatever vegetables you like I decided to use my pickled cabbage and some avocado, enjoy.