Hot Korean Beef, Rice & Cucumber Salad Bowl
Serves 4
Directions
- 1First up, slice the cucumber, add the ingredients listed in the caption, and drop me a follow to take your meal prep to the next level.
- 2For the sauce, add the ingredients listed in the caption to a hot pan and stir until thickened.
- 3Coat the beef with cornflour, salt, and pepper.
- 4Fire the beef in a hot pan and cook to your liking.
- 5Take the beef and drench it in that delicious Korean sauce.
- 6Serve with rice and the cucumber salad and you're good to go.
Ingredients
- 800 g top sirloin cut against grain into thin slices
- 2 tbsp cornstarch
- 0.5 tsp salt
- 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 minced
- 1.5 tablespoons grated ginger
- 1 tbsp cornstarch mixed in equal parts cold water for a slurry
- 2 English cucumbers thinly sliced
- 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 green onions chopped
Equipment
panwoktongsbowlglass containers
Tips
- To take your meal prep to the next level, coat the beef with cornflour, salt, and pepper and fire it in a hot pan and cook to your liking. Take the beef and drench it in that delicious Korean sauce, serve with rice and the cucumber salad.
- Fridge: 3-4 days (beef/rice), 2 days (salad)
- Freeze: 3 months (beef only)
- Reheat: 1-2 min microwave or 3-4 min stovetop
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