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Gochujang Beef & Jasmine Rice
with Sesame-Soy Mushrooms & Marinated Vegetables
25 MIN
2 Servings
From the Test Kitchen
Bites of tender beef get dynamic flavor when cooked with a touch of gochujang—a favorite Korean condiment made from dried, ground red chiles, fermented soybeans, and more, which is aged to develop its characteristically umami (or savory) depth of flavor. Its heat is perfectly tempered by a duo of crisp cucumbers and sweet carrots marinated with a bit of vinegar, sesame oil, and kombu.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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NutritionPER SERVING
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Calories550 Cals (est.)
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fresh
ingredients
Title
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10 oz Thinly Sliced Beef
- ½ cup Jasmine Rice
- 6 oz Carrots
- 2 Persian Cucumbers
- 2 Scallions
- 4 oz Cremini Mushrooms
- 2 tsps Gochujang
- 1 Tbsp Sesame Oil
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1 tsp Kombu
- 1 Tbsp Soy Sauce
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1 Tbsp Apple Cider Vinegar
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice:
In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
2
Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce. Peel the carrots and grate on the large side of a box grater. Grate the cucumbers on the large side of a box grater. Combine in a bowl. Cut the mushrooms into bite-sized pieces. Thinly slice the scallions, separating the white bottoms and hollow green tops.
3
Marinate the vegetables:
While the rice continues to cook, to the bowl of grated carrots and cucumbers, add the vinegar, kombu, and half the sesame oil; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
4
Cook the mushrooms:
While the vegetables marinate, in a medium pan (nonstick, if you have one), heat the remaining sesame oil on medium-high until hot. Add the chopped mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced white bottoms of the scallions and soy sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.
5
Cook the beef & serve your dish:
Separate the beef; pat dry with paper towels. Season with salt and pepper. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 1 tablespoon of water and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until the beef is coated and just cooked through. Turn off the heat. Serve the cooked rice topped with the cooked beef, cooked mushrooms, and marinated vegetables (discarding any liquid). Garnish with the sliced green tops of the scallions. Enjoy!
1
Cook the rice:
In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
2
Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce. Peel the carrots and grate on the large side of a box grater. Grate the cucumbers on the large side of a box grater. Combine in a bowl. Cut the mushrooms into bite-sized pieces. Thinly slice the scallions, separating the white bottoms and hollow green tops.
3
Marinate the vegetables:
While the rice continues to cook, to the bowl of grated carrots and cucumbers, add the vinegar, kombu, and half the sesame oil; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
4
Cook the mushrooms:
While the vegetables marinate, in a medium pan (nonstick, if you have one), heat the remaining sesame oil on medium-high until hot. Add the chopped mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced white bottoms of the scallions and soy sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.
5
Cook the beef & serve your dish:
Separate the beef; pat dry with paper towels. Season with salt and pepper. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 1 tablespoon of water and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until the beef is coated and just cooked through. Turn off the heat. Serve the cooked rice topped with the cooked beef, cooked mushrooms, and marinated vegetables (discarding any liquid). Garnish with the sliced green tops of the scallions. Enjoy!
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