Crunchy Cucumber Salad With Beef: A Quick and Refreshing Meal
Key Ingredients for Crunchy Cucumber Salad With Beef:
- 2 large cucumbers, thinly sliced
- 1 lb beef sirloin or flank steak, thinly sliced against the grain
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or brown sugar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
- 1/4 cup chopped fresh cilantro
- 2 green onions, thinly sliced
- 1 tablespoon vegetable oil (for stir-frying the beef)
How to Make Crunchy Cucumber Salad With Beef:
This Crunchy Cucumber Salad With Beef is a marvel of simplicity and flavor, offering a satisfying meal in under 30 minutes. Its brilliance lies in the perfect balance of crisp vegetables, tender beef, and a zesty, savory dressing, creating a dish that’s both light and incredibly fulfilling. The quick stir-fry method for the beef ensures it’s perfectly cooked and complements the refreshing crunch of the cucumbers beautifully, making it an ideal weeknight dinner or a delightful lunch option.
Step-by-Step Instructions:
- Prepare the Cucumbers: Wash and thinly slice the cucumbers. If your cucumbers have large seeds, you can scoop them out with a spoon before slicing for a smoother texture. Place the sliced cucumbers in a colander set over a bowl and let them drain for about 10-15 minutes while you prepare the other ingredients. This helps remove excess water and ensures a crispier salad.
- Marinate the Beef: In a medium bowl, combine the thinly sliced beef with soy sauce, rice vinegar, sesame oil, honey or brown sugar, minced garlic, grated ginger, and red pepper flakes (if using). Toss everything together to ensure the beef is evenly coated. Let it marinate for at least 10 minutes while you continue with the recipe. You can marinate it for longer in the refrigerator for deeper flavor.
- Make the Dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey or brown sugar, minced garlic, grated ginger, and red pepper flakes. This will form the base of your flavorful dressing. You can adjust the sweetness and spiciness to your personal preference.
- Stir-fry the Beef: Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated beef in a single layer (you may need to cook it in batches to avoid crowding the pan, which can lead to steaming rather than searing). Stir-fry the beef for 2-3 minutes, or until browned and cooked through. Be careful not to overcook it, as it can become tough.
- Assemble the Salad: In a large serving bowl, combine the drained cucumbers, stir-fried beef, chopped cilantro, and sliced green onions.
- Dress and Serve: Pour the prepared dressing over the salad. Toss gently to combine all the ingredients, ensuring everything is well-coated with the dressing. Serve immediately to enjoy the best crunch.
Why You’ll Love This Crunchy Cucumber Salad With Beef:
You’ll adore this Crunchy Cucumber Salad With Beef for its incredible freshness and vibrant flavors, featuring a delightful interplay between the crisp cucumbers and the savory, tender beef. It’s an economical choice, far more affordable than ordering a similar dish at a restaurant, especially when you consider the quality and freshness of the ingredients you use at home. The addition of aromatic ginger, garlic, and sesame oil in the dressing, coupled with fresh cilantro and green onions, elevates this simple salad into something truly special, offering a delightful zing that will have you coming back for more.
This dish is a fantastic alternative to heavier noodle or rice bowls, offering a lighter yet equally satisfying meal. Imagine the satisfying crunch of the cucumber mingling with the perfectly cooked beef, all brought together by a dressing that’s both complex and wonderfully balanced. It’s the kind of meal that makes you feel good from the inside out. Don’t wait another minute to experience this delightful flavor combination; give this Crunchy Cucumber Salad With Beef a try this week and I guarantee you’ll be hooked!
Storing and Reheating Tips:
- Refrigeration: Leftover Crunchy Cucumber Salad With Beef can be stored in an airtight container in the refrigerator for up to 2-3 days. It’s best to store the salad and dressing separately if possible to maintain the crispness of the cucumbers. However, if already combined, the cucumbers may soften slightly over time.
- Freezing: This salad is not ideal for freezing due to the water content of the cucumbers, which can become mushy upon thawing. It is best enjoyed fresh.
- Reheating: This dish is best served chilled or at room temperature. If you prefer your beef slightly warm, you can quickly re-sauté it (without the cucumbers) until just heated through, then let it cool before tossing with the crisp salad components.
Final Thoughts:
This Crunchy Cucumber Salad With Beef is a wonderfully quick, refreshing, and flavorful meal that’s perfect for any occasion. Give it a try at home and I’m confident you’ll find it to be a new favorite in your recipe collection.
Crunchy Cucumber Salad With Beef
Ingredients
Equipment
Method
- Wash and thinly slice the cucumbers. If your cucumbers have large seeds, you can scoop them out with a spoon before slicing for a smoother texture. Place the sliced cucumbers in a colander set over a bowl and let them drain for about 10-15 minutes while you prepare the other ingredients. This helps remove excess water and ensures a crispier salad.2 large cucumbers
- In a medium bowl, combine the thinly sliced beef with soy sauce, rice vinegar, sesame oil, honey or brown sugar, minced garlic, grated ginger, and red pepper flakes (if using). Toss everything together to ensure the beef is evenly coated. Let it marinate for at least 10 minutes while you continue with the recipe. You can marinate it for longer in the refrigerator for deeper flavor.1 lb beef sirloin or flank steak, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon honey or brown sugar, 2 cloves garlic, 1 teaspoon fresh ginger, 1/2 teaspoon red pepper flakes
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey or brown sugar, minced garlic, grated ginger, and red pepper flakes. This will form the base of your flavorful dressing. You can adjust the sweetness and spiciness to your personal preference.1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon honey or brown sugar, 2 cloves garlic, 1 teaspoon fresh ginger, 1/2 teaspoon red pepper flakes
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated beef in a single layer (you may need to cook it in batches to avoid crowding the pan, which can lead to steaming rather than searing). Stir-fry the beef for 2-3 minutes, or until browned and cooked through. Be careful not to overcook it, as it can become tough.1 tablespoon vegetable oil, 1 lb beef sirloin or flank steak
- In a large serving bowl, combine the drained cucumbers, stir-fried beef, chopped cilantro, and sliced green onions.2 large cucumbers, 1 lb beef sirloin or flank steak, 1/4 cup chopped fresh cilantro
- Pour the prepared dressing over the salad. Toss gently to combine all the ingredients, ensuring everything is well-coated with the dressing. Serve immediately to enjoy the best crunch.