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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 green beans.
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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 the green beans 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.
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.
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.
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 tender and the green beans are bright green. Turn off the heat. Drain thoroughly and return to the pot.
Add the cooked beef 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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