Stir-fried Cucumbers & Beef

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Stir-fried Cucumbers & Beef

beef, korean

4 small cucumbers
5 1/4 oz lean beef
1 teaspoon salt
1 tablespoon salad oil
----MIXTURE A----
1/4 teaspoon crushed garlic
1 salt and pepper
----MIXTURE B----
1 tablespoon finely chopped green onion
1 teaspoon roasted sesame seeds
1 teaspoon sesame oil
1/2 teaspoon soy sauce
1/2 teaspoon ground chili pepper
1/4 teaspoon salt
----GARNISH----
1 chili pepper; shredded

Cut off both ends of cucumbers and slice thinly. In a bowl place the cucumbers and sprinkle with 1 teaspoon salt; let stand 5-10 minutes. When cucumbers are flexible, wrap in a cloth or paper towel and squeeze out water. Cut beef into julienne strips. Heat salad oil. Quickly stir-fry beef over high heat and season with Mixture A. Add cucumber slices and stir-fry briefly. Season with Mixture B. Transfer to serving plate and garnish with shredded chili pepper. * Source: Quick & Easy Korean Cooking for Everyone * by Ji Sook Choe & Yukiko Moriyama * Typos by: Karen Mintzias