Beef with Cucumber Salad: A Quick and Flavorful Twist

This Beef with Cucumber Salad is a quick and flavorful dish perfect for busy weeknights, ready in just 25 minutes.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner

Cuisine: Korean

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Beef

1 pound Ground Beef Use lean beef for a healthier dish.
3 tablespoons Soy Sauce Substitute with tamari for gluten-free.
1 tablespoon Sesame Oil Infuses a nutty flavor.
2 tablespoons Gochujang Korean chili paste for spice.
1 tablespoon Brown Sugar Balance the spice; can use erythritol.
3 cloves Garlic Minced.
1 tablespoon Fresh Ginger Grated.

For the Cucumber Salad

1 large Cucumber Lightly salted for enhanced flavor.
2 tablespoons Rice Vinegar Adds acidity.
2 tablespoons Green Onions Chopped, for garnish.
1 tablespoon Sesame Seeds For garnish.

Equipment

Skillet
Mixing bowl

Method

Instructions

Heat a large skillet over medium-high heat for about 2 minutes.
Add the ground beef and cook for 5-7 minutes, breaking it apart, until browned.
Stir in soy sauce, sesame oil, gochujang, brown sugar, garlic, and ginger. Cook for an additional 3-4 minutes.
In a separate bowl, mix cucumber with rice vinegar and a pinch of salt. Let sit for 5 minutes.
Serve the beef topped with cucumber salad, garnished with sesame seeds and green onions.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Adjust the amount of gochujang to control the spice level. Store the beef in the fridge for up to 3 days and the cucumber salad for 2 days in a separate container.

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