Description
A quick and flavorful Korean stir-fry featuring tender beef, crispy cucumbers, and a savory-spicy garlic soy sauce. Perfect for busy weeknights or light lunches.
Ingredients
Scale
- 8 ounces beef sirloin or ribeye, thinly sliced
- 2 Kirby or Persian cucumbers, thickly sliced on a diagonal
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 1 teaspoon gochugaru (Korean chili flakes)
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon neutral oil (like canola)
- 1 teaspoon toasted sesame seeds
Instructions
- Set a wok or large skillet over medium-high heat until hot.
- In a small bowl, combine soy sauce, gochugaru, sugar, and minced garlic.
- Heat neutral oil in the pan and swirl to coat.
- Stir-fry the sliced beef until browned, then remove from pan.
- Add cucumbers to the pan and sauté briefly until slightly tender but still crisp.
- Return beef to the pan, pour in the seasoning sauce, and cook for 2–3 minutes until everything is well coated.
- Drizzle with sesame oil, sprinkle with sesame seeds, and toss to finish.
- Serve hot with rice or in lettuce wraps.
Notes
- Salt cucumbers before cooking to keep them crunchy and prevent sogginess.
- Use a smoking-hot pan for best sear and texture.
- For a vegetarian version, replace beef with tofu or mushrooms.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 2g
- Sodium: 740mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 75mg
Keywords: Sogogi Oi Bokkeum, Korean Stir-Fried Beef and Cucumber, Quick Korean Recipe, Beef Stir Fry, Korean dinner