Description
A quick and flavorful dish of spicy Korean beef paired with a refreshing cucumber salad, perfect for busy weeknights.
Ingredients
Scale
- 1 1/2 pounds ground beef (or chicken or pork)
- 2 tablespoons butter
- 2 bell peppers, sliced
- 3 shallots, sliced
- 4 cloves garlic, chopped
- 1/4 cup pickled ginger or 1 tablespoon fresh grated ginger
- 1/2 cup tamari or soy sauce
- 2 to 3 tablespoons Gochujang Korean chili paste
- 2 tablespoons ginger juice
- 1/3 cup water
- 2 tablespoons maple syrup or honey
- 1/4 cup toasted sesame seeds
- 1/3 cup chopped roasted peanuts
- 4 Persian cucumbers, chopped
- 1 teaspoon salt
- 1 tablespoon Gochujang Korean chili paste (for the salad)
- 1/4 cup chopped green onion or Thai basil
- 2 tablespoons ginger juice or rice vinegar
Instructions
- In a large skillet, combine the beef with a pinch of black pepper. Cook over medium heat, breaking up the meat until browned, about 5 minutes.
- Add butter, sliced bell peppers, garlic, shallots, and ginger to the skillet. Cook for 2 minutes, stirring occasionally.
- Pour in the tamari, Gochujang, ginger juice, and water. Cook until the sauce coats the beef, about 2 to 3 minutes.
- Stir in maple syrup or honey, and cook for another 1 to 2 minutes until the beef is caramelized.
- Remove the skillet from heat and toss the beef mixture with sesame seeds.
- In a separate bowl, mix chopped cucumbers with salt, Gochujang, ginger juice, and green onions. Let it sit for about 5 minutes.
- Serve the spicy beef over rice with the cucumber salad and top with roasted peanuts.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg