This recipe for spicy beef and crushed cucumber stir-fry is the fourth (and last!) one i've adapted slightly from a recipe in the May 2021 edition of EasyFood magazine. At the time of posting, the original recipe isn't on the website.
David was dubious about it when I suggested making it...I think it was the thought of warm cucumber that was putting him off, however, I really fancied trying it as there's gochujang in it and we'd recently made 2 Korean chicken recipes (links below) and loved them.
Well...we weren't disappointed! Firstly, it's really quick to come together once you've done the prep and we really enjoy the spicy, savoury flavour with the hint of sweetness. The squeeze of lime is a must!! It's an incredibly moreish dish.
Tips
- We scattered over chopped basil leaves the first time we had it and think you'll really notice the difference depending on which herb you choose.
- This recipe for spicy beef and crushed cucumber stir-fry is easily adapted if you’re cooking for less or more people.
Other Recipes
You might also like to try:
Latest Recipes
Ingredients
- 1 large cucumber
- 2 tbsp vegetable oil
- 500g beef mince
- salt and freshly ground black pepper
- 4 garlic cloves, finely chopped
- 2 red chillies, deseeded and finely chopped
- 2 shallots, thinly sliced
- 1 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 2 tsp gochujang
- 1 tsp sugar
To serve:
- 300g basmati rice
- handful of fresh basil, coriander and/or mint leaves, chopped (see Tips)
As an Amazon Associate I earn from qualifying purchases, if you click on the links below.
Instructions
- Cut the cucumber lengthways into quarters and then using a rolling pin or flat side of a chef’s knife, lightly crush the lengths of cucumber. Slice each length into 1 to 2cm chunks and set aside.
- Heat the oil in a large heavy based frying pan or casserole over a high heat. Add the beef mince and season with salt and freshly ground black pepper. Use a wooden spoon to break up any lumps, then spread out the mince in a single layer and cook for 4 to 5 minutes, undisturbed, until the bottom is brown and crisp. Break up the meat again and stir, then cook for another 4 to 5 minutes until no pink parts remain. Meanwhile, cook the rice according to packet instructions (normally around 10 minutes).
- Push the mince to one side of the pan and add the garlic and chillies. Stir for 1 minutes until fragrant, then add the shallots and cucumber chunks and cook for 3 to 4 minutes until the cucumber chunks are soft and translucent, stirring occasionally and scraping up any sticky bits from the bottom with a wooden spoon.
- Stir in the vinegar, soy sauce, gochujang and sugar. Reduce the heat to medium and cook for 2 minutes. Season to taste.
- Serve over rice, topped with the fresh herbs and with lime wedges for squeezing over.
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
It would also be great if you could take a photo and tag Felly Bull on social media, thanks.
Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.
Spicy Beef and Crushed Cucumber Stir-Fry
Ingredients
- 1 large cucumber
- 2 tbsp vegetable oil
- 500g beef mince
- salt and freshly ground black pepper
- 4 garlic cloves finely chopped
- 2 red chillies deseeded and finely chopped
- 2 shallots thinly sliced
- 1 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 2 tsp gochujang
- 1 tsp sugar
To serve:
- 300g basmati rice
- handful of fresh basil, coriander and/or mint leaves chopped (see Notes)
Instructions
- Cut the cucumber lengthways into quarters and then using a rolling pin or flat side of a chef’s knife, lightly crush the lengths of cucumber. Slice each length into 1 to 2cm chunks and set aside.
- Heat the oil in a large heavy based frying pan or casserole over a high heat. Add the beef mince and season with salt and freshly ground black pepper. Use a wooden spoon to break up any lumps, then spread out the mince in a single layer and cook for 4 to 5 minutes, undisturbed, until the bottom is brown and crisp. Break up the meat again and stir, then cook for another 4 to 5 minutes until no pink parts remain. Meanwhile, cook the rice according to packet instructions (normally around 10 minutes).
- Push the mince to one side of the pan and add the garlic and chillies. Stir for 1 minutes until fragrant, then add the shallots and cucumber chunks and cook for 3 to 4 minutes until the cucumber chunks are soft and translucent, stirring occasionally and scraping up any sticky bits from the bottom with a wooden spoon.
- Stir in the vinegar, soy sauce, gochujang and sugar. Reduce the heat to medium and cook for 2 minutes. Season to taste.
- Serve over rice, topped with the fresh herbs and with lime wedges for squeezing over.
Notes
- We scattered over chopped basil leaves the first time we had it and think you'll really notice the difference depending on which herb you choose.
- This recipe for spicy beef and crushed cucumber stir-fry is easily adapted if you’re cooking for less or more people.
Margaret Nicoll
Made spicy beef stir fry last night and loved it so did my friend
Deborah
We're glad you both enjoyed it!