Total Time:
25mins
Prep:
15mins
Cook:
10mins
Skill Level:
Easy
Ingredients
- 1/2 - 1 lb Korean marinated flank steak
- 1/2 bunch kale
- 1 carrot, grated
- 2 green onions, chopped
- chopped fresh cilantro
- toasted almonds, chopped
- canola or vegetable oil, for cooking
- Dressing:
- 1/4 cup canola or olive oil
- 2 Tbsp. rice vinegar
- 1 Tbsp. soy sauce
- 2 tsp. grated ginger
- 2 tsp. brown sugar or honey
- pinch red chilli flakes
How to Make It
Set a heavy skillet over medium-high heat, add a drizzle of oil and cook the steak for 4-5 minutes per side, or until cooked to your liking. Set aside on a cutting board to rest, then thinly slice.
Meanwhile, roughly tear or chop the kale leaves, discarding the stems, and toss them in a bowl with the carrot, green onions and cilantro. Whisk together the dressing ingredients and pour overtop, tossing to coat. Serve the salad served with sliced steak and chopped almonds.
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