Hot Korean Beef, Rice & Cucumber Salad Bowl

Serves 4
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Directions

  1. 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.
  2. 2For the sauce, add the ingredients listed in the caption to a hot pan and stir until thickened.
  3. 3Coat the beef with cornflour, salt, and pepper.
  4. 4Fire the beef in a hot pan and cook to your liking.
  5. 5Take the beef and drench it in that delicious Korean sauce.
  6. 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