Sautéed cucumber with shiitake and beef
Lightly salt the cucumber, sauté the shiitake and soy-seasoned beef separately, then toss them together.
- Cuisine
- Korean
- Prep
- 25 min
- Cook
- 12 min
Scale the recipe
Ingredients
- Cucumber raw, washed, with the ends and watery seeds removed
- 250 g
- beef top round raw, with the fat and tough membrane removed
- 60 g
- dried shiitake mushrooms weighed before soaking
- 8 g
Seasonings
- Fine salt
- 3 g
- Brewed soy sauce
- 1 T
- Sugar
- 1/3 T
- Minced garlic
- 1/3 T
- cooking oil for the cucumber
- 1/3 T
- cooking oil for the shiitakes
- 1/3 T
- cooking oil for the beef
- 1/3 T
- Sesame oil
- 1/3 T
- Toasted sesame seeds
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Soak the dried shiitakes
Rinse any dust off 8 g and fully submerge in clean water. Soak in the refrigerator until the centers soften, then lift them out.
-
Deseed and slice the cucumber
Wash the cucumber under running water. Trim the ends and remove the watery seeds. Weigh 250 g and cut it into sticks about 5 cm long and 5 mm thick.
-
Briefly salt the cucumber
Toss the sticks evenly with salt 3 g and leave for 10 minutes. Once they bend slightly, rinse once with cold drinking water, wrap in a clean cloth and press to remove moisture.
-
Squeeze and slice the mushrooms
Remove the stems from the soaked mushrooms and squeeze out moisture. Slice the caps into strips thinner than the cucumber.
-
Slice and season the beef
On a board for raw meat, slice 60 g thinly with the grain. Toss with brewed soy sauce 1/2 T, sugar 1/3 T and minced garlic 1/3 T. Wash your hands and any utensils that touched the beef.
-
Quickly sauté the cucumber
Heat the oil for the cucumber 1/3 T in a wide pan over medium-high heat. Sauté for about 30 seconds until the cucumber brightens, then spread it on a clean plate.
-
Sauté the shiitakes separately
Pour the oil for the shiitakes 1/3 T into the pan. Add the mushrooms and remaining brewed soy sauce 1/2 T, sauté over medium heat for 2–3 minutes until the strips are tender throughout, then remove.
-
Cook the beef through
Heat the oil for the beef 1/3 T over medium heat. Spread the beef out and sauté. After the center of the thickest piece reaches at least 75°C, maintain that temperature for at least 1 minute.
-
Combine the three ingredients
Put the cooked cucumber, shiitakes and beef in a clean bowl. Add sesame oil 1/3 T and toasted sesame seeds 1/3 T, then gently toss together.
-
Plate and serve
Arrange all the ingredients evenly and serve right away. Refrigerate leftovers at 4°C or below within 2 hours, or within 1 hour if the surrounding temperature exceeds 32°C.
