Directions
- 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.
- 2In a hot pan, prepare the sauce by adding 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, 1 ½ tbsp grated ginger, and 1 tbsp cornstarch mixed in equal parts cold water.
- 3Coat sliced beef with 2 tbsp cornstarch, ½ tsp salt, and pepper to taste.
- 4Sear the beef in a hot wok for 45 seconds on one side and 30 seconds on the other, working in batches.
- 5Toss the cooked beef with the prepared sauce for 30-45 seconds.
- 6Serve the beef over rice with the cucumber salad and garnish with green onions and sesame seeds.
Ingredients
- 1.75 lb top sirloin
- 2 tbsp cornstarch
- 0.5 tsp salt
- 1 pinch pepper
- 0.33 cup soy sauce
- 3 tbsp gochujang Korean red pepper paste
- 3 tbsp brown sugar replacement
- 0.25 cup beef broth
- 1 tbsp rice wine vinegar
- 6 cloves garlic
- 1.5 tbsp ginger
- 1 tbsp cornstarch slurry
- 1 tbsp cold water
- 2 pieces English cucumbers
- 1 tbsp rice wine vinegar
- 1 tsp sesame oil
- 0.5 tsp sugar
- 1 pinch salt
- 1 tsp red pepper flakes
- 1 tsp toasted sesame seeds
- 3 cups cooked white rice
- 3 pieces green onions
Equipment
bowlfrying panwokmeasuring spoonsmeasuring cupsforktongs
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