spicy korean beef & cucumber appetizers
Recipe developed by Krayl Funch and The Beef Checkoff
- 2 beef Strip Steaks Boneless, cut 1-inch thick (about 1 pound)
- 1/2 cup whipped cream cheese
- 1/4 cup sliced green onion
- 1/4 cup chopped fresh cilantro leaves
- 1 teaspoon low sodium soy sauce
- 1 seedless English cucumber
- 1 tablespoon gochujang
- 2 tablespoon unseasoned rice vinegar
- 1 1/2 teaspoons honey
- 1 1/2 teaspoon garlic powder
- Micro greens, chopped kimchi, chopped roasted peanuts, toasted sesame seeds, shredded carrots, chopped cilantro, sliced scallions
- Combine cream cheese, green onion, cilantro and soy sauce in small bowl. Cover and refrigerate.
Cut cucumber into eighteen to twenty-four 1/8-inch slices. Cover and set aside.
- Combine gochujang, vinegar, honey and garlic powder in medium bowl; set aside.
- 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.
- 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 per serving: 108 calories; 6 g fat (3 g saturated fat; 2 g monounsaturated fat); 39 mg cholesterol; 110 mg sodium; 3 g carbohydrate; 1 g fiber; 11 g protein; 4 mg niacin; 0.3 mg vitamin B6; 1.5 mcg vitamin B12; 1.4 mg iron; 9.9 mcg selenium; 1.6 mg zinc; 27.7 mg choline.
This recipe is an excellent source of protein, niacin and vitamin B12; and a good source of vitamin B6, selenium and zinc.