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Crisp Korean beef Salad with Citron Dressing

Crisp Korean Beef Salad With Citron Dressing

Holly Ford
Turn your ordinary Korean beef into an elegant crispy Korean beef salad tossed with lettuce, asparagus, cucumber and simple citron dressing
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Lunch, Salad
Cuisine Korean
Servings 4


  • 1/2 lb 220g beef rib eye, very thinly sliced and cut into bite size
  • Salt and pepper to season
  • 1/2 cup Korean frying mix (tempura)
  • 3-4 Tbsp grape seed oil
  • 1/4 lb 100g thin asparagus
  • 1/2 English cucumber thinly sliced diagonally
  • 1/4 red onion thinly sliced
  • 1 red chili sliced optional
  • 50 g rocket
  • 1/2 lb any lettuce of your choice

Korean citron dressing :

  • 2 Tbsp soy sauce
  • 3 Tbsp bottled Korean citron tea
  • 3 Tbsp apple cider vinegar
  • 4 Tbsp grape seed oil
  • 1 1/2 tsp sesame oil
  • 2 tsp toasted sesame seeds
  • a few dashes of freshly cracked black pepper


  • Bring a small pot of water to a boil, add salt and asparagus, blanch for 20 sends. Rinse under cold water and drain. Set aside in the fridge.
  • Keep all the salad greens and lettuce in the fridge to chill as well.
  • Make dressing by mixing all the ingredients. Whisk well and keep in the fridge.
  • Season beef slices with salt and pepper. Coat each slices with flour or corn starch.
  • Heat oil in a non-stick skillet over medium high heat. Add the beef slices and fry until the edges gets crisp and brown, about 1-2 minutes. Flip to the other side and continue to fry. Transfer beef slices onto a plate with paper towel on.
  • Assemble your salad on a plate and place crisp beef slices on top. Drizzle the citron dressing, toss and enjoy.


Serving: 2g
Keyword beef salad, citron salad dressing, citron tea, crisp beef salad, korean beef salad
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