By Callum Hamilton

Korean beef, rice and cucumber bowl

Ingredients

0 servings

Beef coating

600gstir fry beef

2 Tbspcorn starch

salt

to taste

pepper

to taste

Sauce

⅓ cupsoy sauce

2 Tbspgochujang red pepper paste

Korean

3 Tbsphoney

¼ cupbeef broth

1 Tbsprice vinegar

6garlic cloves

minced

1 ½ tablespoonginger

grated

1 Tbspcornstarch

mixed in equal parts water

Cucumber salad

2Lebanese cucumbers

finely sliced

1 Tbsprice vinegar

1 tspsesame oil

salt

1 tspred pepper flakes

optional

1 tsptoasted sesame seeds

2 cupswhite rice

3spring onions

reserve some for garnish

Instructions

Step 1

Cook rice

sesame oil1 tsp

white rice2 cups

Cucumber Salad

Step 2

Slice thin, toss with seasonings, set aside.

rice vinegar1 Tbsp

Lebanese cucumbers2

sesame oil1 tsp

salt

red pepper flakes1 tsp

toasted sesame seeds1 tsp

Beef

Step 3

Coat sliced beef with corn starch, salt and pepper

corn starch2 Tbsp

salt

pepper

Sauce

Step 5

Bring all ingredients to a gentle simmer.

soy sauce⅓ cup

gochujang red pepper paste2 Tbsp

honey3 Tbsp

beef broth¼ cup

rice vinegar1 Tbsp

garlic cloves6

ginger1 ½ tablespoon

Step 6

Add cornstarch slurry and stir until thick.

cornstarch1 Tbsp

Finish

Step 8

Serve over rice with cucumbers. Garnish with remaining green onions, sesame seeds.

toasted sesame seeds1 tsp

white rice2 cups