This quick cucumber stir-fry is bulked up with savory and spicy ground beef for the ultimate light summer lunch.
Ingredients
- 1 pound persian or korean cucumbers, trimmed and cut into 1/8-inch-thick slices (about 3 1/2 cups)
- 2 teaspoons kosher salt
- 8 ounces 85% lean ground beef
- 1 tablespoon finely chopped fresh spicy red chile, such as korean hot chile or fresno chile
- 1 tablespoon finely chopped garlic (about 3 garlic cloves)
- 1 tablespoon chopped scallions, plus more sliced for garnish
- 1 tablespoon soy sauce
- 1 teaspoon pineapple juice or pear juice (optional)
- 1 teaspoon toasted sesame oil
- 1 teaspoon toasted sesame seeds, plus more for garnish
- 1 teaspoon granulated sugar
- 1/8 teaspoon black pepper
- 2 teaspoons canola oil
Instruction
- Toss together cucumber slices and salt in a large bowl until well coated; let stand at least 30 minutes or up to 1 hour.
- Meanwhile, place ground beef, chile, garlic, scallions, soy sauce, pineapple juice (if using), sesame oil, sesame seeds, sugar, and black pepper in a large bowl; mix using your hands until well combined. Cover and refrigerate until ready to use.
- Drain cucumbers in a colander, and transfer to a clean kitchen towel; squeeze gently to remove excess liquid. Heat a large skillet over high. Add canola oil, and swirl to coat bottom of skillet. Add cucumbers, and cook, stirring often, until barely softened, about 30 seconds. Transfer cucumbers to a large baking sheet, and spread into an single layer; let cool about 20 minutes.
- Meanwhile, return skillet to heat over high, and add ground beef mixture. Cook, stirring often to break into small crumbles, until beef is cooked through and liquid in skillet is mostly evaporated, 3 to 4 minutes. Remove from heat; let cool for 15 minutes.
- Toss together cucumbers and beef mixture on a serving plate or in a shallow bowl. Garnish with additional scallions and sesame seeds. Serve at room temperature.
