Never cooked cucumbers before? This recipe should convince you to give the method a try, especially when they’re quickly tossed in a hot pan and kept crisp, as they are here.
Recipe information
Yield
4 servings
Ingredients
1
2
1
4
2
1
2
1
1
1½
Preparation
Step 1
Cut cucumbers crosswise into 4"-thick pieces. Using a rolling pin, meat mallet, or the flat side of a chef’s knife, lightly crush cucumbers, then slice crosswise into ½"-thick slices; set aside.
Step 2
Heat oil in a large skillet, preferably cast iron, over high. Add beef and a pinch of salt; break up meat into small pieces with a wooden spoon then spread out in pan to create a single layer. Cook, undisturbed, until bottom side is browned and crisp, about 5 minutes. Break up meat with a spatula and turn over pieces. Cook until other side is browned and crisp and meat is cooked through, 5–7 minutes.
Step 3
Push meat to one side of pan and add garlic and chiles. Cook, stirring often, until fragrant and softened, about 2 minutes. Mix garlic and chile into meat. Add shallot and reserved cucumbers and cook, tossing occasionally and scraping up any browned bits, until cucumbers are softened and translucent, about 4 minutes. Remove skillet from heat and stir in vinegar, soy sauce, and sugar. Set skillet over medium heat and cook, stirring, until sauce is reduced slightly, about 2 minutes. Season with salt and pepper.
Step 4
Spoon beef and cucumbers over rice and top with herbs. Serve with lime wedges for squeezing over.
How would you rate Spicy Beef and Cucumbers with Black Vinegar?
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Reviews (17)
Back to TopVery good. I had no issues with "no flavor" but I did make a few adjustments. - 2x the sauce - added the shallots in with the garlic and chili's - 2 fresno peppers + 2 birds eye thai chilis - Salted during meat browning and again when adding the cucumber. I did more than a "pinch", too. - Extra 1TBS soy (bringing the total to 3 tbs since I 2x the original recipe) - Used mint as my herb to help balance the spice along with serving over rice
Scott E
Portland, OR
9/27/2022
The recipe as written does not work. It calls for greatly over-cooking the meat at high. If you followed the recipe, the meat would be burnt to a crisp. As one person wrote, you need to substantially increase the amount of the sauce. If you apply the amount recommended, it would be instantly absorbed into the meat and the dish would have no sauce at all.
Anonymous
Oakland, California
5/20/2022
Excellent! I added chili crisp as a garnish, totally pulled the dish together. Will make again
Anonymous
Los Angeles CA
1/3/2022
Loved this! I salted the beef right as I added it to cook. Once I added the sauce, I felt like it minimized some of the flavor, so next time I'll refrain from adding sugar. I used rice vinegar instead of black vinegar and added extra, jalapeños instead of chile peppers. Topped with extra crushed red pepper. 100% would make this again.
Alissa
Columbus, OH
11/12/2020
This recipe is amazing. I'm making it for my 5th time as written. If this or any other recipe "doesn't taste like anything" it means it wasn't salted properly.
Anonymous
10/13/2020
Based on the mixed reviews and personal preference, I used double the amount of black vinegar and soy sauce called for by the recipe. I lightly salted the cucumbers when I added them in and served the final product over white jasmine rice with a thin zig zag of Gochujang Sriracha. Spouse devoured it, saying it tasted just like take out.
annemilligan
Portland
7/20/2020
Tried this recipe and thought I had COVID because it didn’t taste like anything. A friend has since also made this recipe with a similar response. I can now confirm two things: I’m healthy & this dish just plain sucks.
Anonymous
Los Angeles
6/18/2020