Juicy Beef Salad Lunchbox
A Light Yet Elegant Lunchbox Featuring Beef Salad Made with Premium Young Beef
Have you had your breakfast? It’s important to eat every meal, but for busy office workers, grabbing breakfast before heading out can be quite a challenge. I sometimes pack a lunchbox for my husband when he heads to work – just a few times! He loves meat, so a delicious beef salad made with tender young beef is a top choice! This salad offers a wonderful balance of textures and flavors, making it a satisfying and elegant meal.
Salad Ingredients- Fresh salad greens (appropriate amount)
- Tender young beef 200g
Crispy Beef Coating- 2 Tbsp All-purpose flour
- Egg wash (1 egg)
- 3 Tbsp Breadcrumbs
- 1/2 tsp Dried parsley
- 1 Tbsp Grated Parmesan cheese
Spicy Ponzu Dressing- 2 Tbsp Soy sauce
- 1 Tbsp Vinegar
- 1 tsp Lemon juice
- 1 Tbsp Mirin (sweet cooking wine)
- 1 Tbsp Dashi stock
- 1/2 Tbsp Sugar
- 1/2 Korean green chili pepper (seeds removed, minced)
- 1/2 Korean red chili pepper (seeds removed, minced)
- 1 Tbsp Minced onion
- 2 Tbsp All-purpose flour
- Egg wash (1 egg)
- 3 Tbsp Breadcrumbs
- 1/2 tsp Dried parsley
- 1 Tbsp Grated Parmesan cheese
Spicy Ponzu Dressing- 2 Tbsp Soy sauce
- 1 Tbsp Vinegar
- 1 tsp Lemon juice
- 1 Tbsp Mirin (sweet cooking wine)
- 1 Tbsp Dashi stock
- 1/2 Tbsp Sugar
- 1/2 Korean green chili pepper (seeds removed, minced)
- 1/2 Korean red chili pepper (seeds removed, minced)
- 1 Tbsp Minced onion
Cooking Instructions
Step 1
First, thoroughly wash the salad greens under running water. After washing, drain them well in a colander, removing as much moisture as possible. Gently pat them dry with paper towels to ensure they stay crisp and fresh.
Step 2
In a small bowl, combine all the ingredients for the spicy ponzu dressing: soy sauce, vinegar, lemon juice, mirin, dashi stock, sugar, minced green chili, minced red chili, and minced onion. Whisk them together until well blended. This vibrant dressing will cut through any richness from the fried beef, perfectly complementing the salad and preventing it from feeling too heavy.
Step 3
Place the beef on paper towels and gently press to absorb any excess blood. This step is crucial for a clean, non-gamey flavor. Next, lightly score the surface of the beef with shallow cuts. This technique helps tenderize the meat, ensuring a softer bite after cooking. Finally, season the beef lightly with salt and pepper.
Step 4
Now, it’s time to coat the beef for frying. First, lightly dredge the beef in flour, tapping gently to remove any excess. Aim for a thin, even coating, similar to applying powder for makeup. Next, dip the floured beef into the egg wash, ensuring it’s fully coated. For the final layer, press the beef into the breadcrumbs, which have been mixed with dried parsley and grated Parmesan cheese for extra flavor and crispiness. Heat a generous amount of oil in a pan over low heat. Gently fry the beef, turning occasionally, until it’s golden brown and cooked through. Cooking over low heat ensures the inside cooks evenly without burning the outside.
Step 5
When packing this as a lunchbox, it’s best to keep the fresh salad greens and the crispy fried beef separate. Store the dressing in a small, separate container to be added just before eating. This ensures the greens remain crisp and the beef stays crunchy. This carefully prepared beef salad lunchbox will provide a satisfying and delicious meal.
