Beef Shabu-shabu Salad is a main course salad with a plenty of protein included in it. It is similar to Pork Shabu-Shabu Salad, but the use of beef slices makes this salad a little bit more luxurious than the pork version. Watch the video.
Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- 200g/7.1oz shabu-shabu sliced beef (note 2)
- 250g/8.8oz mixed fresh salad (note 3)
- 150g/5.3oz silken tofu (1/2 of a standard small tofu pack in Australia)
- 1 tomato (medium size)
- 3 tbsp onion very finely chopped
- 2 tbsp oil (separated, note 4)
- 2 tbsp kurozu (note 5)
- 2 tbsp soy sauce
- 1-1.5 tbsp sugar
-
Heat 1 teaspoon of oil in a small frying pan over medium low heat.
-
Add onion and sauté for about 5 minutes until the onion pieces become light brown.
-
Turn the heat off and transfer it to a jar.
-
Add the remaining Kurozu Dressing ingredients to the jar, put a lid on and shake until the sugar dissolves.
-
If your beef slices are very large, cut them into smaller pieces to about a half size of your palm.
-
Put water in a pot sufficient to cook beef (about 5cm/2" deep) and bring it to a near boil (note 6).
-
Fill several ice cubes and water in a bowl and place it next to the pot.
-
Pick up beef slices one by one, and drop the slice into the hot water, then shake it few times until the slice becomes completely brown.
-
Transfer the beef slice to the ice water immediately to cool it down.
-
Repeat for the rest of the beef slices.
-
Drain the beef slices through a sieve and shake the excess water off as much as possible.
-
Place mixed fresh salad in a serving bowl, making a tall mound.
-
Place the tofu pieces on the side, then tomato wedges next to tofu.
-
Grab a bunch of beef slices and place them on top of the salad.
-
Pour the kurozu dressing over it or serve the dressing in a separate jug.
1. You can vary the quantity as long as the total volume of salad ingredients is not too little or too large.
2. Shabu-shabu slices are thinner than Sukiyaki slices, so they can be cooked easily by just dipping in hot water a couple of times. But sukiyaki slices also work fine. Just cook the meat a tiny bit longer.
If you cannot find very thinly sliced beef, you can slice a block of meat yourself. Please visit Beef Rolls with Asparagus.
3. I had 140g/.4.9oz of cabbage, 40g/1.4oz of red cabbage, 35g/1.2oz cucumber, 30g/1.1oz daikon, 30g/1.1oz carrot, and a very small amount of mizuna and endive leaves. The cabbages were very finely julienned. The cucumber was diagonally sliced thinly first, then julienned into sticks. Daikon and carrot are cut into thin matchsticks.
You can have any combination of fresh vegetables.
4. For this dressing, a light flavoured oil such as canola oil, vegetable oil, sunflower oil, grapeseed oil, etc. is best suited. I used sunflower oil.
5. Kurozu (黒酢) is a Japanese black vinegar, which is quite different from Chinese black vinegar. Please see the section, ABOUT KUROZU in my post for more details and some photos.
If you can’t find kurozu, you can substitute it with the mixture of 4 parts rice vinegar and 1 part oyster sauce.
6. Sliced beef should not be cooked in vigorously boiling water with large bubbles surfacing. It is important to keep the water to near boiling. This will ensure that the cooked beef is very tender. Cooking meat in boiling water makes the meat hard.
7. Nutrition per serving.
serving: 428g calories: 507kcal fat: 36g (55%) saturated fat: 8.6g (43%) trans fat: 0g polyunsaturated fat: 5.3g monounsaturated fat: 49g cholesterol: 66mg (22%%) sodium: 992mg (41%) potassium: 1003mg (28%) carbohydrates: 19g (6%) dietary fibre: 4.3g (17%) sugar: 12.0g protein: 30.2g vitamin a: 197% vitamin c: 53% calcium: 23% iron: 30%