Directions
- 1Slice cucumbers thinly. In a bowl, 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.
- 2For the sauce, add soy sauce, gochujang, brown sugar replacement, beef broth, rice wine vinegar, minced garlic, and grated ginger to a hot pan.
- 3Stir until thickened. Mix 1 tbsp cornstarch with equal parts cold water and add to the sauce. Continue stirring until thickened.
- 4Coat beef slices with cornstarch, salt, and pepper.
- 5Sear the beef in a hot pan for 45 seconds per side. Work in batches.
- 6Toss the cooked beef with the Korean sauce for 30-45 seconds.
- 7Serve 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 vinegar
- 6 cloves garlic
- 1.5 tbsp ginger
- 1 tbsp cornstarch mixed in equal parts cold water
- 2 pieces English cucumbers
- 1 tbsp rice 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
bowlcutting boardknifemeasuring spoonsfrying panspatulatongscontainers
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