Ingredients:
Beef Tenderloin: Moderate, Kimchi: Moderate, Konjac: Moderate, Walnut Kernel: Moderate, Virgin Fruit: Moderate, Chickpeas: Moderate, Raisin: Moderate
Step 1: Marinate the steak with a pinch of salt and black pepper
Step 2: Heat the hot pot until the oil fume rises, fry for one and a half minutes on each side, and then cook for five minutes.
Step 3: Fry the steak aside and cool
Step 4: stir the konjac shreds and kimchi together
Step 5: Put the washed cooked lettuce, kale, cabbage, and arugula together
Step 6: Put the prepared steak, green salad, konjac shreds, tomato, celery, and chickpeas evenly on the salad plate
Step 7: Soy sauce, sesame oil, chili oil, white wine, minced onion, and ginger
Step 8: Sprinkle the sauce on the salad plate and stir together.
