Ingredients
Method
Smashed cucumber salad
- Lay a chef's knife flat on a baby cucumber. Apply pressure with your palm until the cucumber smashes. Repeat for all baby cucumbers. If using a large cucumber, chop it into 1-inch chunks and smash them.
- Once all cucumbers are smashed, roughly chop the pile with your knife.
- Add the smashed cucumbers to a large bowl. Incorporate chili crunch, toasted sesame oil, rice vinegar, and pinches of sugar and salt. Toss to combine, then set aside.
Ground beef
- Chop the garlic cloves. Finely grate the ginger. Whisk together soy sauce, honey, sesame oil, and sriracha.
- Heat a large skillet over medium-high heat. Add a splash of olive oil and the ground beef. Brown the meat, breaking it into pieces, until golden brown and cooked through. Drain excess fat if necessary, then return the meat to the pan.
- Reduce heat to medium. Add garlic and ginger, stirring for about 60 seconds until fragrant. Add the stir-fry sauce and toss to coat the meat. Reduce heat to low until ready to serve.
Quinoa
- Rinse the quinoa thoroughly in a fine mesh sieve.
- Bring a small pot of salted water to a boil. Add the rinsed quinoa. Reduce to a simmer or low boil and cook uncovered for 12-15 minutes, or until tender. Drain the quinoa in the same mesh sieve, then return it to the hot saucepan.
- Use a fork to fluff the quinoa, allowing the pan's residual heat to dry any remaining moisture.
Assemble
- Whisk together sriracha, mayonnaise, and lime to create the sriracha mayo. Chop the green onions.
- Layer quinoa, the garlic ginger ground beef mixture, kimchi, spicy cucumber salad, sriracha mayo, green onions, sesame seeds, and a squeeze of lime.
Nutrition
Notes
Ingredient Swap: I've found that ground chicken or turkey works beautifully here if you're looking for a lighter option, just make sure to brown it well.
Make-
Ahead Tip: