Beef Yu-Ke (Asian Raw Beef Salad) Recipe

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Florida Keys & Key West Chef's Table: Extraordinary Recipes from the Conch Republic

  • Yield: 2 Servings as an appetizer


  • 8 ounces high-quality center-cut sirloin
  • ¼ cup sesame oil
  • ¼ cup kimchi base
  • 2 iceberg lettuce leaves or 1 large kale leaf divided into 2 pieces
  • 1 tablespoon white sesame seeds
  • 1 tablespoon black sesame seeds
  • 4 scallions, sliced thin
  • 2 quail eggs
How to Make It
  1. Using a very sharp knife, carefully cut beef into a small dice that slightly resembles ground beef but is not as mushy. (There is a fine line between pieces being too big to chew and having a mushy texture. Sirloin is more forgiving. More tender cuts of meat quickly lose their texture.)
  2. Place diced meat into a medium mixing bowl. Add sesame oil and kimchi base and toss to combine. (Kimchi is a personal taste, so add it sparingly to taste. Don’t allow mixture to get too soupy.)
  3. Place lettuce or kale leaf on each of 2 plates. Divide the beef equally and place on top of the greens. Mix the sesame seeds together in a small bowl. Sprinkle sesame seeds and scallions atop beef. Crack each quail egg over the sink and separate out the yolk. Place a yolk atop each portion of beef. Place Yu-Ke in refrigerator for 5 minutes to chill. Serve with chopsticks.

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