Korean•quick
Beef and Cucumber Stir-fry
If you have abundant cucumbers, this quick tender beef and cucumber stir-fry is a perfect rice bowl dish for an easy weeknight meal.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
2
- 1 cucumber (seeded and sliced thinly)
- 1/2 tsp salt
- 1 tbsp oil
- 1 red chili (seeded and slice)
- 1 tsp toasted sesame seeds
- 1/2 lb beef sirloin or striploin (thinly sliced into match sticks)
- 1 tbsp Korean soup soy sauce (gukganjang)
- 2 tsp soy sauce
- 1/2 tsp sesame oil
- 1 garlic clove (finely minced)
- 1 tsp sugar
- dash black pepper
Instructions
- 1
Place cucumber slices in a bowl and add the 1/2 teaspoon salt. Let it sit for 10 minutes. Squeeze out the cucumbers to remove the moisture.
- 2
For the beef, combine beef with Korean soy sauce for soup, soy sauce, sesame oil, garlic, sugar, and pepper in a small mixing bowl; set aside.
- 3
For the stir-fry, heat oil in a skillet over high heat. Add the cucumber slices and stir-fry for 1-2 minutes. Remove the cucumbers and set aside.
- 4
Add the beef and red chili slices to the skillet and stir-fry until they are just browned. Return the cucumbers and toss with beef and chili. Sprinkle sesame seeds and serve with rice.