All recipe posts are written by our co-founder Jennifer J. Yoo unless otherwise noted.
Cucumbers may not be a popular option when it comes to sautéing vegetable but you will change your mind once you try it. We love pairing the beef strips with this dish but you can easily omit it or replace it with bean sprouts or tofu strips for a vegetarian version. The salad will keep in your fridge for couple of days and can be used as a side dish, bibimbap topping, or mixed tossed with soba noodles.
TIME 20 minutes including cucumber soaking time
- 2 mini or 1 regular sized cucumber (about 200-250g), thinly sliced
- 1/4 lbs beef, lean such as skirt steak or sandwich steak, thinly sliced
- 1 tablespoon infrared roasted sesame seeds
- Generous amount of salt to soak cucumbers
- Salt and pepper to finish
- Rinse cucumber and slice it into thin discs. Add the cucumber slices into a warm bowl of salt water and let it sit for at least 5-10 minutes.
- Cut beef into thin slices. Add beef into the bowl and add all of the beef marinade ingredients. Set aside.
- Drain cucumber and gently squeeze to get excess water out. Too much water will make your salad into a gooey mess so make sure you get as much water out as possible. However, be gentle as you want to make sure the cucumber slices keep its shape.
- In a heated pan, add cucumbers and cook for about 3 minutes. Because the slices are thin, it will cook fairly quickly. Cucumber slices should still have a bite. Once cooked, set cucumbers into a mixing bowl and set it aside.
- Cook the marinaded beef slices into the pan and cook until beef is no longer pink. Add into the bowl alongside the cucumber slices.
- Mix it all together, finish it with sesame seeds and salt and pepper to taste.
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