Curried Beef & Rice Cakes with Mushrooms & Green Beans

Curried Beef & Rice Cakes

with Mushrooms & Green Beans

25 MIN
4 Servings
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From the Test Kitchen

This easy recipe—a spin on Korean tteokbokki—features a combo of vibrant yellow curry paste and soy glaze which we’re using to bring together tender bites of beef, mushrooms, and verdant green beans. For tangy finish, we’re stirring in a dollop of cooling crème fraîche just before serving.

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  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
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fresh
ingredients
Curried Beef & Rice Cakes with Mushrooms & Green Beans
Title
  • 1⅛ lbs Ground Beef
  • 1 lb Rice Cakes
  • ½ lb Cremini Mushrooms
  • 6 oz Green Beans
  • 3 Tbsps Soy Glaze
  • 1½ Tbsps Yellow Curry Paste
  • 2 Tbsps Soy Sauce
  • 4 Tbsps Crème Fraîche
  • 1 tsp Black & White Sesame Seeds
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the stem ends of the green beans; cut into 2-inch pieces. In a bowl, whisk together the curry paste, soy glaze, soy sauce, and 1/2 cup of water. Season with salt and pepper. 

Brown the mushrooms:
2 Brown the mushrooms:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Using a spoon, move the browned mushrooms to one side of the pan.

Cook the beef, mushrooms & sauce:
3 Cook the beef, mushrooms & sauce:

Add the beef to the other side of the pan; season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the beef is browned and cooked through. Turn off the heat.

Cook the green beans & rice cakes:
4 Cook the green beans & rice cakes:

Meanwhile, add the green been pieces to the pot of boiling water and cook 2 minutes. Add the rice cakes. Continue to cook 2 to 3 minutes, or until the green beans are bright green and slightly softened and the rice cakes are tender. Turn off the heat. Drain thoroughly and return to the pot.

Finish & serve your dish:
5 Finish & serve your dish:

Add the cooked beef, mushrooms, and sauce to the pot of cooked green beans and rice cakes. Season with salt and pepper. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until combined and the rice cakes are thoroughly coated. Turn off the heat; stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished beef and rice cakes garnished with the sesame seeds. Enjoy!

Tips from Home Chefs

Curried Beef & Rice Cakes

Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the stem ends of the green beans; cut into 2-inch pieces. In a bowl, whisk together the curry paste, soy glaze, soy sauce, and 1/2 cup of water. Season with salt and pepper. 

2 Brown the mushrooms:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Using a spoon, move the browned mushrooms to one side of the pan.

Brown the mushrooms:
Cook the beef, mushrooms & sauce:
3 Cook the beef, mushrooms & sauce:

Add the beef to the other side of the pan; season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the beef is browned and cooked through. Turn off the heat.

4 Cook the green beans & rice cakes:

Meanwhile, add the green been pieces to the pot of boiling water and cook 2 minutes. Add the rice cakes. Continue to cook 2 to 3 minutes, or until the green beans are bright green and slightly softened and the rice cakes are tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the green beans & rice cakes:
Finish & serve your dish:
5 Finish & serve your dish:

Add the cooked beef, mushrooms, and sauce to the pot of cooked green beans and rice cakes. Season with salt and pepper. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until combined and the rice cakes are thoroughly coated. Turn off the heat; stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished beef and rice cakes garnished with the sesame seeds. Enjoy!

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