Hot Korean Beef, Rice & Cucumber Salad Bowl

31 mins
Serves 4
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Directions

  1. 1Slice cucumbers thinly and toss with 1 tbsp rice wine vinegar, 1 tsp sesame oil, ½ tsp sugar, a pinch of salt, 1 tsp red pepper flakes (optional), and 1 tsp toasted sesame seeds.
  2. 2Slice cucumbers thinly and toss with 1 tbsp rice wine vinegar, 1 tsp sesame oil, ½ tsp sugar, a pinch of salt, 1 tsp red pepper flakes (optional), and 1 tsp toasted sesame seeds.
  3. 3Slice cucumbers thinly and toss with 1 tbsp rice wine vinegar, 1 tsp sesame oil, ½ tsp sugar, a pinch of salt, 1 tsp red pepper flakes (optional), and 1 tsp toasted sesame seeds.
  4. 4In a hot pan, add ⅓ cup soy sauce, 3 tbsp gochujang, 3 tbsp brown sugar replacement, ¼ cup beef broth, 1 tbsp rice wine vinegar, 6 minced garlic cloves, 1½ tbsp grated ginger and stir until thickened.
  5. 5In a hot pan, add ⅓ cup soy sauce, 3 tbsp gochujang, 3 tbsp brown sugar replacement, ¼ cup beef broth, 1 tbsp rice wine vinegar, 6 minced garlic cloves, 1½ tbsp grated ginger and stir until thickened.
  6. 6In a hot pan, add ⅓ cup soy sauce, 3 tbsp gochujang, 3 tbsp brown sugar replacement, ¼ cup beef broth, 1 tbsp rice wine vinegar, 6 minced garlic cloves, 1½ tbsp grated ginger and stir until thickened.
  7. 7Coat sliced beef with 2 tbsp cornstarch, ½ tsp salt and pepper.
  8. 8Coat sliced beef with 2 tbsp cornstarch, ½ tsp salt and pepper.
  9. 9Coat sliced beef with 2 tbsp cornstarch, ½ tsp salt and pepper.
  10. 10Sear beef in a hot pan for 45 seconds on the first side and 30 seconds on the second, working in batches.
  11. 11Sear beef in a hot pan for 45 seconds on the first side and 30 seconds on the second, working in batches.
  12. 12Sear beef in a hot pan for 45 seconds on the first side and 30 seconds on the second, working in batches.
  13. 13Toss the beef with the sauce for 30-45 seconds.
  14. 14Toss the beef with the sauce for 30-45 seconds.
  15. 15Toss the beef with the sauce for 30-45 seconds.
  16. 16Serve the beef over rice with the cucumber salad and garnish with green onions and sesame seeds.
  17. 17Serve the beef over rice with the cucumber salad and garnish with green onions and sesame seeds.
  18. 18Serve the beef over rice with the cucumber salad and garnish with green onions and sesame seeds.

Ingredients

  • 1.75 lb top sirloin
  • 1.75 lb top sirloin
  • 1.75 lb top sirloin
  • 2 tbsp cornstarch
  • 2 tbsp cornstarch
  • 2 tbsp cornstarch
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 0.33 cup soy sauce
  • 0.33 cup soy sauce
  • 0.33 cup soy sauce
  • 3 tbsp gochujang Korean red pepper paste
  • 3 tbsp gochujang Korean red pepper paste
  • 3 tbsp gochujang Korean red pepper paste
  • 3 tbsp brown sugar replacement
  • 3 tbsp brown sugar replacement
  • 3 tbsp brown sugar replacement
  • 0.25 cup beef broth
  • 0.25 cup beef broth
  • 0.25 cup beef broth
  • 1 tbsp rice vinegar
  • 1 tbsp rice vinegar
  • 1 tbsp rice vinegar
  • 6 cloves garlic
  • 6 cloves garlic
  • 6 cloves garlic
  • 1.5 tbsp ginger
  • 1.5 tbsp ginger
  • 1.5 tbsp ginger
  • 1 tbsp cornstarch mixed in equal parts cold water
  • 1 tbsp cornstarch mixed in equal parts cold water
  • 1 tbsp cornstarch mixed in equal parts cold water
  • 2 pcs English cucumbers
  • 2 pcs English cucumbers
  • 2 pcs English cucumbers
  • 1 tbsp rice vinegar
  • 1 tbsp rice vinegar
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 0.5 tsp sugar
  • 0.5 tsp sugar
  • 0.5 tsp sugar
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 tsp red pepper flakes
  • 1 tsp red pepper flakes
  • 1 tsp red pepper flakes
  • 1 tsp toasted sesame seeds
  • 1 tsp toasted sesame seeds
  • 1 tsp toasted sesame seeds
  • 3 cups cooked white rice
  • 3 cups cooked white rice
  • 3 cups cooked white rice
  • 3 pcs green onions
  • 3 pcs green onions
  • 3 pcs green onions

Equipment

bowlmeasuring spoonsfrying panwokknifecutting board