Hot Korean Beef, Rice & Cucumber Salad Bowl

• portioner: Servings: 4
• total tid: 5 minutes

Ingredienser

Beef Coating

1¾ lb (800 g) top sirloin cut against grain into thin slices

2 tbsp cornstarch

½ tsp salt

pepper to taste

Sauce

⅓ cup soy sauce

3 tbsp gochujang Korean red pepper paste, 1 = mild, 2= med, 3 = hot

3 tbsp brown sugar replacement

¼ cup beef broth

1 tbsp rice vinegar

6 cloves garlic minced

1½ tablespoons grated ginger

1 tbsp cornstarch mixed in equal parts cold water for a slurry

Cucumber Salad

2 English cucumbers thinly sliced

1 tbsp rice vinegar

1 tsp sesame oil

½ tsp sugar

pinch of salt

1 tsp red pepper flakes optional

1 tsp toasted sesame seeds

For Serving

3 cups cooked white rice start with 1 cup uncooked

3 green onions chopped (reserve some for garnish)

Instruktioner

Cucumber Salad: Slice thin, toss with seasonings, set aside

Beef:

Coat sliced beef with cornstarch, salt & pepper

Sear in hot wok: 45s first side, 30s second (work in batches)

Sauce:

Bring all ingredients to a gentle simmer

Add cornstarch slurry and stir until until thick

Finish:

Toss beef with sauce (30-45s)

Serve over rice with cucumbers

Garnish with green onions, sesame seeds

Storage:

Fridge: 3-4 days (beef/rice), 2 days (salad)

Freeze: 3 months (beef only)

Reheat: 1-2 min microwave or 3-4 min stovetop