25 min
Spicy Beef and Cucumbers with Black Vinegar
Recipe GLPR863fd5d158e466
A vibrant, aromatic dish featuring seasoned ground beef cooked until crispy and combined with crushed cucumbers that become tender and translucent. The beef is flavored with garlic, red chiles, and shallots, then finished with black vinegar, soy sauce, and a touch of sugar for balance. Served over rice or ramen and topped with fresh herbs and lime wedges for brightness.
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Ingredients
1 medium English hothouse cucumber or 3 kirby cucumbers (about 12 ounces total)
2 tablespoons vegetable oil
1 pound ground beef
Kosher salt
4 garlic cloves, finely chopped
2 red chiles, finely chopped
1 medium shallot, thinly sliced
2 tablespoons black (Chinkiang) vinegar
1 tablespoon soy sauce
1 teaspoon sugar
Freshly ground black pepper
1½ cups mixed tender herbs (such as mint, basil, and/or cilantro)
Steamed rice, cooked ramen, or chopped romaine lettuce (for serving)
Lime wedges (for serving)
Directions
Slice cucumbers crosswise into 4-inch-thick pieces. Using a rolling pin, meat mallet, or the flat side of a chef's knife, gently crush each piece to break down its structure. Slice the crushed pieces crosswise into approximately ½-inch-thick slices and set aside.
Heat the vegetable oil in a large skillet, preferably cast iron, over high heat. Add the ground beef along with a pinch of kosher salt. Using a wooden spoon, break the meat into small, uniform pieces and spread it in a single layer across the pan. Allow the meat to cook undisturbed for about 5 minutes until the bottom develops a brown, crispy crust.
Break up the meat with a spatula and turn pieces over. Continue cooking for 5–7 minutes more, stirring occasionally, until all sides are browned and crispy and the meat is cooked through to a safe internal temperature of 160°F.
Push the cooked meat to one side of the skillet. Add the chopped garlic and red chiles to the empty side of the pan. Cook, stirring frequently, until the garlic and chiles become fragrant and begin to soften, about 2 minutes. Then mix the garlic and chiles thoroughly into the meat.
Add the thinly sliced shallot and the reserved cucumber slices to the skillet. Toss everything together occasionally while scraping up any browned bits from the bottom of the pan. Cook for about 4 minutes, until the cucumbers soften and become translucent.
Remove the skillet from the heat. Stir in the black vinegar, soy sauce, and sugar until well combined. Return the skillet to medium heat and cook, stirring frequently, for about 2 minutes until the sauce reduces slightly and coats the beef and cucumbers. Season to taste with additional kosher salt and freshly ground black pepper.
Spoon the spicy beef and cucumber mixture over steamed rice, cooked ramen, or chopped romaine lettuce. Top generously with the mixed tender herbs and serve with lime wedges on the side for squeezing over the dish as desired.
