Korean-Style Beef & Spicy Mayo

with Jasmine Rice & Snow Peas

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    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 670 calories Group 22 Created with Sketch.
    Nutrition Label
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This star of this vibrant dish is the irresistibly spicy gochujang mayo we’re drizzling on top of crisp vegetables and tender beef—glazed in the pan with a sweet and savory brown sugar-soy sauce. It’s all served over a bed of fluffy jasmine rice, which perfectly contrasts the bold flavors and provides the perfect base for soaking them all up.

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Cook the rice:
1 Cook the rice:

In a medium 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.

Prepare the ingredients & make the sauce:
2 Prepare the ingredients & make the sauce:

While the rice cooks, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Halve the radishes lengthwise, then thinly slice crosswise. Thinly slice the scallions. Combine in a medium bowl. Add half the vinegar and half the sesame oil; season with salt and pepper. Stir to combine. In a separate bowl, combine the soy sauce, sugar, remaining vinegar, and 2 tablespoons of water.

Cook & finish the snow peas:
3 Cook & finish the snow peas:

While the rice continues to cook, in a large pan (nonstick, if you have one), heat the remaining sesame oil on medium-high until hot. Add the snow peas in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 30 seconds to 1 minute, or until softened. Transfer to the bowl of prepared radishes and scallions; stir to combine. Cover with foil to keep warm. Wipe out the pan.

Coat & cook the beef:
4 Coat & cook the beef:

Separate the beef; pat dry with paper towels. Place in a bowl and season with salt and pepper. Add the cornstarch; stir to thoroughly coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the coated beef in an even layer (shaking off any excess cornstarch before adding). Cook, without stirring, 2 to 3 minutes, or until browned. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the sauce is thickened and the beef is just cooked through. Turn off the heat.

Make the spicy mayo & serve your dish:
5 Make the spicy mayo & serve your dish:

While the beef cooks, in a bowl, combine the mayonnaise and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Serve the cooked beef and finished snow peas over the cooked rice. Top with the spicy mayo. Enjoy! 

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Cook the rice:
1 Cook the rice:

In a medium 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 & make the sauce:

While the rice cooks, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Halve the radishes lengthwise, then thinly slice crosswise. Thinly slice the scallions. Combine in a medium bowl. Add half the vinegar and half the sesame oil; season with salt and pepper. Stir to combine. In a separate bowl, combine the soy sauce, sugar, remaining vinegar, and 2 tablespoons of water.

Prepare the ingredients & make the sauce:
Cook & finish the snow peas:
3 Cook & finish the snow peas:

While the rice continues to cook, in a large pan (nonstick, if you have one), heat the remaining sesame oil on medium-high until hot. Add the snow peas in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 30 seconds to 1 minute, or until softened. Transfer to the bowl of prepared radishes and scallions; stir to combine. Cover with foil to keep warm. Wipe out the pan.

4 Coat & cook the beef:

Separate the beef; pat dry with paper towels. Place in a bowl and season with salt and pepper. Add the cornstarch; stir to thoroughly coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the coated beef in an even layer (shaking off any excess cornstarch before adding). Cook, without stirring, 2 to 3 minutes, or until browned. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the sauce is thickened and the beef is just cooked through. Turn off the heat.

Coat & cook the beef:
Make the spicy mayo & serve your dish:
5 Make the spicy mayo & serve your dish:

While the beef cooks, in a bowl, combine the mayonnaise and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Serve the cooked beef and finished snow peas over the cooked rice. Top with the spicy mayo. Enjoy!