Imported from the web

Sticky Korean BBQ Beef with Smashed Cucumber Salad

Name: Sticky Korean BBQ Beef with Smashed Cucumber Salad
Prep time: 10 min
Cook time: 23 min
Total time: 30 min
Yield: 3 servings
Cuisine: East Asian
Ingredients: 500 g 5% beef mince; 100 g Mushrooms; 0.5 Large onion; 1 Red pepper; 1 tsp Garlic powder; 1 tsp Ground ginger; 0.5 tsp Chilli powder; 2 tbsp Olive oil; 3 tbsp Gochujang paste; 2 tbsp Sesame oil (For the marinade); 1 tbsp Rice wine vinegar (For the marinade); 1 tbsp Dark soy sauce (For the marinade); 1 tsp Chilli flakes (For the marinade); 1 tbsp Brown sugar (For the marinade); 2 tbsp Sesame seeds; 1 Cucumber (Smashed); 0.5 Red onion; 2 Spring onions; 1 tbsp Brown sugar (For the cucumber salad); 1 tsp Chilli flakes (For the cucumber salad); 1.5 tbsp Rice wine vinegar (For the cucumber salad); 1 tbsp Sesame oil (For the cucumber salad); 1 tsp Light soy sauce (For the cucumber salad); 250 g Uncooked rice (To serve)

Recipe by @foodinfivemins Facebook

Imported by Lavender Eyes on SeeMeCook

A sweet, smoky, and spicy gochujang-glazed beef and vegetable dish served with a tangy sesame cucumber salad and rice. The beef can be cooked in the oven or air fryer, making it suitable for meal prep.

3 servings30 minEast Asian

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Ingredients

500 g 5% beef mince
100 g Mushrooms
0.5 Large onion
1 Red pepper
1 tsp Garlic powder
1 tsp Ground ginger
0.5 tsp Chilli powder
2 tbsp Olive oil
3 tbsp Gochujang paste
2 tbsp Sesame oil (For the marinade)
1 tbsp Rice wine vinegar (For the marinade)
1 tbsp Dark soy sauce (For the marinade)
1 tsp Chilli flakes (For the marinade)
1 tbsp Brown sugar (For the marinade)
2 tbsp Sesame seeds
1 Cucumber (Smashed)
0.5 Red onion
2 Spring onions
1 tbsp Brown sugar (For the cucumber salad)
1 tsp Chilli flakes (For the cucumber salad)
1.5 tbsp Rice wine vinegar (For the cucumber salad)
1 tbsp Sesame oil (For the cucumber salad)
1 tsp Light soy sauce (For the cucumber salad)
250 g Uncooked rice (To serve)

Steps

1
Heat the oven to 200°C, or preheat the air fryer to 200°C.
2
Put the beef mince, mushrooms, large onion, red pepper, garlic powder, ground ginger, chilli powder, and olive oil on a baking tray. Cook in the oven for 12–15 minutes, or in the air fryer for 8–10 minutes.
3
Meanwhile, mix the gochujang paste, sesame oil, rice wine vinegar, dark soy sauce, chilli flakes, brown sugar, and sesame seeds to make the marinade.
4
Stir the marinade through the beef and vegetables until evenly coated. Return the tray to the oven for 5–8 minutes, or air fry for 3–5 minutes more, until sticky and caramelised.
5
While the beef finishes cooking, smash the cucumber and put it in a mixing bowl with the red onion, spring onions, brown sugar, chilli flakes, rice wine vinegar, sesame oil, and light soy sauce. Toss together to make the cucumber salad.
6
Cook the rice according to its package instructions and serve with the sticky beef and cucumber salad.

Notes

The source lists cooking times for the beef but does not give a rice-cooking method or a specific technique for smashing the cucumber. It refers to white wine vinegar in the audio, but the written ingredient list specifies rice wine vinegar.