Shrimp and Beef Salad

Name: Shrimp and Beef Salad
Cuisine: Korea
Ingredients: 8 large fresh shrimp, rinsed well; 8 oz (250 g) beef; Water to cover; 1 zucchini or Japanese cucumber, halved and sliced; 1 zucchini or Japanese cucumber, halved and sliced; 4 oz (125 g) cooked bamboo shoots, thickly sliced; 1 tablespoon oil; 4 tablespoons dry-roasted ground pine nuts; ¼ cup (60 ml) beef stock; 1 teaspoon salt, or to taste; 2 teaspoons sesame oil; Pinch of ground white pepper

Preparation info

Serves
4

Appears in

Korean Cooking Made Easy

By Soon Young Chung

Published 2007

About

Ingredients

8 large fresh shrimp, rinsed well
8 oz (250 g) beef

Korea
Gluten-free

Method

Place the shrimp in a heat-proof dish and steam in a steamer or covered wok over rapidly boiling water for 7–8 minutes. Remove from the heat and cool. Remove and discard the heads of the shrimp, peel and devein, then slice each shrimp into thirds. Set aside.
Place the beef in a saucepan, add enough of water to cover and bring to a boil over high heat. Reduce th