Sticky Asian Beef with Smashed Cucumber Salad
Sticky Asian Beef with Smashed Cucumber Salad
Ingredients
For the Smashed Cucumber Salad
- 2 cucumber, medium, smashed into bite-sized pieces
- 2 spring onions, chopped
- 1/2 teaspoon chili flakes
- 1 tablespoon sesame seeds
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 teaspoon sesame oil
For the Sticky Asian Beef
- 1 tablespoon neutral oil
- 1 yellow onion, medium, diced
- 1 pound ground beef, lean
- 8 ounces cremini mushrooms, diced
- 2 garlic, cloves, minced
- 2 tablespoons oyster sauce
- 1 tablespoon mirin
- 2 tablespoons soy sauce
- 1 tablespoon sweet chili sauce
- 2 spring onions, chopped
- 1 red chili, fresh, thinly sliced (seeds removed for less heat, optional)
For Serving
- 4 cups cooked white rice
- 1 spring onions, stalk, chopped for garnish
Instructions
- 1
Prepare the Smashed Cucumber Salad: In a medium bowl, combine the smashed cucumber, 2 chopped spring onions, chili flakes, sesame seeds, 2 tablespoons of soy sauce, 1 tablespoon of mirin, and sesame oil. Mix thoroughly until all ingredients are evenly coated. Set aside to allow flavors to meld.
⏱️ 5 min
- 2
Begin the Sticky Asian Beef: Heat neutral oil in a large skillet or wok over medium-high heat. Add the diced yellow onion and cook for 2-3 minutes until softened.
⏱️ 3 min
- 3
Add the ground beef and diced cremini mushrooms to the pan. Cook, breaking up the beef with a spatula, until the beef is browned and the mushrooms have softened, about 5-7 minutes. Drain any excess fat if necessary.
⏱️ 7 min
- 4
Stir in the minced garlic, oyster sauce, 1 tablespoon of mirin, 2 tablespoons of soy sauce, and sweet chili sauce. Increase the heat to high.
⏱️ 1 min
- 5
Continue to cook on high heat, stirring frequently, until the beef and vegetables are caramelized and the sauce has thickened and reduced to a sticky glaze, about 5-7 minutes.
⏱️ 7 min
- 6
Remove from heat and stir in the remaining 2 chopped spring onions and the thinly sliced fresh red chili.
⏱️ 1 min
- 7
Assemble the meal: Divide the cooked white rice among 4 serving bowls, forming a dome shape if desired. Spoon the sticky Asian beef mixture alongside the rice. Add a generous portion of the smashed cucumber salad next to the beef.
⏱️ 3 min
- 8
Garnish each bowl with additional chopped spring onions before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sticky Asian Beef with Smashed Cucumber Salad
Ingredients
For the Smashed Cucumber Salad
- 2 cucumber, medium, smashed into bite-sized pieces
- 2 spring onions, chopped
- 1/2 teaspoon chili flakes
- 1 tablespoon sesame seeds
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 teaspoon sesame oil
For the Sticky Asian Beef
- 1 tablespoon neutral oil
- 1 yellow onion, medium, diced
- 1 pound ground beef, lean
- 8 ounces cremini mushrooms, diced
- 2 garlic, cloves, minced
- 2 tablespoons oyster sauce
- 1 tablespoon mirin
- 2 tablespoons soy sauce
- 1 tablespoon sweet chili sauce
- 2 spring onions, chopped
- 1 red chili, fresh, thinly sliced (seeds removed for less heat, optional)
For Serving
- 4 cups cooked white rice
- 1 spring onions, stalk, chopped for garnish
Instructions
- 1
Prepare the Smashed Cucumber Salad: In a medium bowl, combine the smashed cucumber, 2 chopped spring onions, chili flakes, sesame seeds, 2 tablespoons of soy sauce, 1 tablespoon of mirin, and sesame oil. Mix thoroughly until all ingredients are evenly coated. Set aside to allow flavors to meld.
⏱️ 5 min - 2
Begin the Sticky Asian Beef: Heat neutral oil in a large skillet or wok over medium-high heat. Add the diced yellow onion and cook for 2-3 minutes until softened.
⏱️ 3 min - 3
Add the ground beef and diced cremini mushrooms to the pan. Cook, breaking up the beef with a spatula, until the beef is browned and the mushrooms have softened, about 5-7 minutes. Drain any excess fat if necessary.
⏱️ 7 min - 4
Stir in the minced garlic, oyster sauce, 1 tablespoon of mirin, 2 tablespoons of soy sauce, and sweet chili sauce. Increase the heat to high.
⏱️ 1 min - 5
Continue to cook on high heat, stirring frequently, until the beef and vegetables are caramelized and the sauce has thickened and reduced to a sticky glaze, about 5-7 minutes.
⏱️ 7 min - 6
Remove from heat and stir in the remaining 2 chopped spring onions and the thinly sliced fresh red chili.
⏱️ 1 min - 7
Assemble the meal: Divide the cooked white rice among 4 serving bowls, forming a dome shape if desired. Spoon the sticky Asian beef mixture alongside the rice. Add a generous portion of the smashed cucumber salad next to the beef.
⏱️ 3 min - 8
Garnish each bowl with additional chopped spring onions before serving.
⏱️ 1 min