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Recipe: spicy korean beef & cucumber appetizers

spicy korean beef & cucumber appetizers recipe image
Spicy korean beef & cucumber appetizers serving suggestion

spicy korean beef & cucumber appetizers

Slices of cucumber are topped with beef Strip Steak, herbed cream cheese and a spicy Asian Sauce. This Beef. It's What's For Dinner. recipe is certified by the American Heart Association®. Recipe developed by Krayl Funch and The Beef Checkoff

Ingredients

  • 2 beef Strip Steaks Boneless, cut 1-inch thick (about 1 pound)
  • 1/2 cup reduced-fat cream cheese, softened
  • 1/4 cup sliced green onion
  • 1/4 cup chopped fresh cilantro leaves
  • 1 teaspoon reduced-sodium soy sauce
  • 1 seedless English cucumber, sliced 1/8 inch thick (18 to 24 slices)
  • 1/4 cup Korean red chili sauce (Gochujang)
  • 1/4 cup unseasoned rice vinegar
  • 1 1/2 teaspoons honey
  • 1 1/2 teaspoon garlic powder
  • GARNISH
  • Micro greens, chopped kimchi, chopped roasted peanuts, toasted sesame seeds, shredded carrots, chopped cilantro, sliced scallions

Directions

  1. Combine cream cheese, green onion, cilantro and soy sauce in small bowl. Cover and refrigerate.
  2. Combine gochujang, vinegar, honey and garlic powder in medium bowl; set aside.
  3. Place steak on grid over medium, ash-covered coals. Grill, covered 11 to 14 minutes (over medium heat on preheated gas grill, covered, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks; keep warm.
  4. To assemble, top each cucumber slice with 1 teaspoon cream cheese mixture. Dice steak into bite-size pieces; toss in gochujang mixture. Top cream cheese mixture with steak. Garnish with micro greens, kimchi, peanuts, sesame seeds, cilantro and scallions, if desired.

Test Kitchen Tips
Cream cheese mixture may be made up to 24 hours ahead of time, covered and refrigerated.

NUTRITION INFORMATION
Nutrition information per serving: 122 Calories; 44.1 Calories from fat; 4.9g Total Fat (2.3 g Saturated Fat; 0.15 g Trans Fat; 0.2 g Polyunsaturated Fat; 1.8 g Monounsaturated Fat;) 37.4 mg Cholesterol; 224.4 mg Sodium; 7.7 g Total Carbohydrate; 0.8 g Dietary Fiber; 11.8 g Protein; 1.4 mg Iron; 212 mg Potassium; 4.1 mg NE Niacin; 0.3 mg Vitamin B6; 1.6 mcg Vitamin B12; 1.6 mg Zinc; 9.7 mcg Selenium; 27 mg Choline.

This recipe is an excellent source of Protein, Niacin, and Vitamin B12; and a good source of Vitamin B6, Zinc, and Selenium.

Appetizers |  Asian |  Heart Healthy |  Korean