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Curried Beef & Rice Cakes
with Mushrooms & Green Beans
25 MIN
4 Servings
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 green beans.
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NutritionPER SERVING
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Calories730 Cals (est.)
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fresh
ingredients
Title
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1⅛ lbs Ground Beef
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1 lb Rice Cakes
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½ lb Mushrooms
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6 oz Green Beans
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1½ Tbsps Yellow Curry Paste
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3 Tbsps Soy Glaze
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4 Tbsps Crème Fraîche
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2 Tbsps Soy Sauce
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1 tsp Black & White Sesame Seeds
step-by-step
instructions
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 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.
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.
3
Cook the beef & 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 tender and the green beans are bright green. Turn off the heat. Drain thoroughly and return to the pot.
5
Finish & serve your dish
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!
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 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.
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.
3
Cook the beef & 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 tender and the green beans are bright green. Turn off the heat. Drain thoroughly and return to the pot.
5
Finish & serve your dish
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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