Beef and Cucumber Stir-fry

If you have abundant cucumbers, this quick tender beef and cucumber stir-fry is a perfect rice bowl dish for an easy weeknight meal.

Course Lunch, Main Course

Cuisine Korean

Diet Gluten Free, Low Lactose

Keyword beef and cucumber stir-fry, beef rice bowl, beef sirloin, beef stir-fry, cucumber, cucumber stir-fry, quick, rice bowl, stir-fry, summer, weeknight dinner

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 387

Author Holly Ford

Ingredients

For stir-fry

1 cucumber seeded and sliced thinly
1/2 tsp salt
1 tbsp oil
1 red chili seeded and slice
1 tsp toasted sesame seeds

For beef

1/2 lb beef sirloin or striploin thinly sliced into match sticks
1 tbsp Korean soup soy sauce (gukganjang)
2 tsp soy sauce
1/2 tsp sesame oil
1 garlic clove finely minced
1 tsp sugar
dash black pepper

Instructions

Place cucumber slices in a bowl and add the 1/2 teaspoon salt. Let it sit for 10 minutes. Squeeze out the cucumbers to remove the moisture.
For the beef, combine beef with Korean soy sauce for soup, soy sauce, sesame oil, garlic, sugar, and pepper in a small mixing bowl; set aside.
For the stir-fry, heat oil in a skillet over high heat. Add the cucumber slices and stir-fry for 1-2 minutes. Remove the cucumbers and set aside.
Add the beef and red chili slices to the skillet and stir-fry until they are just browned. Return the cucumbers and toss with beef and chili. Sprinkle sesame seeds and serve with rice.

Nutrition