Sticky Beef With Rice & Crunchy Cucumber Salad

What You’ll Need:

Sticky Beef:

• 1 lb ground beef

• ½ white onion, finely diced

• 3 cloves garlic, minced

• 5.5 oz cremini mushrooms, finely chopped

• 2 tbsp chili paste (heat, to taste)

• 2 green onions, sliced (whites & greens separated)

• 4 tbsp oyster sauce

• 3 tbsp sweet chili sauce

• 2 tbsp mirin

• 2 tbsp soy sauce

• 1–2 tbsp cooking oil

Rice:

• 1 cup uncooked rice

• 2 cups water

• Pinch of salt

Smashed Cucumber Salad:

• 1 cucumber

• 1 tsp chili flakes

• 1 tbsp light soy sauce

• 1 tbsp mirin

• 1 tbsp sesame oil

• 1 green onion, thinly sliced

• 1 tbsp sesame seeds

Let’s Cook:

Cook the Rice:

Rinse rice until water runs clear. Combine rice, water, and a pinch of salt in a pot. Bring to a boil, cover, reduce heat to low, and simmer 15–18 minutes until tender. Remove from heat and keep covered.

Prep the Cucumber Salad:

Quarter cucumbers into bite-size pieces. In a bowl, toss cucumbers with chili flakes, light soy sauce, mirin, sesame oil, green onion, and sesame seeds. Set aside to marinate.

Start the Sticky Beef:

Heat oil in a large skillet over medium-high heat. Add onion and cook 2–3 minutes until softened. Stir in garlic and fresh chili and cook 30 seconds until fragrant.

Brown the Beef:

Add ground beef to the pan and cook, breaking it up, until browned and cooked through. Drain excess fat if needed.

Add Mushrooms & Sauce:

Stir in chopped mushrooms and the white parts of the green onions. Cook 3–4 minutes until mushrooms release moisture and soften. Add oyster sauce, sweet chili sauce, mirin, and soy sauce. Stir well and simmer 3–5 minutes until thick, glossy, and sticky.

Finish & Serve:

Fluff the rice and divide into bowls. Spoon sticky beef onto plate. Top with green onion greens and extra chili if desired. Serve with cucumber salad on the side for a fresh, crunchy contrast.