My husband works a night shift one week each month. It's kind of a downer when he isn't here for dinner/homework/sports/baths/bedtime, but it is nice to have the morning together each day. Another bonus is that we often sit down and have a "real" lunch together. Not a sandwich on the fly, not a piece of fruit and a slice of cheese eaten on the run...but a real lunch.
I didn't plan to make this for our lunch today, but I picked up ground beef and cucumber on sale so I wanted to put them both to use. I pinned this Korean Beef recipe from Six Sisters a while back, but I felt like the sugar needed to be cut back. I paired it with a cucumber salad that was mostly made by squinting in the fridge: The edamame was leftover from the kids last night, the jalapeno was the last one in the jar, and these were our last two carrots. Feel free to improvise on the salad based on what you have on hand! I served this on romaine to make lettuce wraps, but it would be great served as a taco on a soft tortilla or a crisp taco shell.
1 Tblsp sesame oil
1 Lbs ground beef
3 cloves garlic, minced
3 Tblsp brown sugar
1/4 C soy sauce
1/4 tsp ground ginger
1/4 tsp (+/-) crushed red pepper
1 cucumber, quartered and chopped
1/2 C - 3/4 C shredded carrot (2 small)
1/2 C steamed edamame
2 green onions, chopped
1 jalapeno, chopped fine
2 T rice vinegar
1 Tblsp sugar
1 Tblsp soy sauce
Salt and pepper, to taste
Brown ground beef with garlic and salt in sesame oil. Drain fat, if necessary. Add remaining ingredients, and cook on low for 3-5 minutes to blend flavours.
In a small bowl, combine rice vinegar, sugar, and soy sauce. Whisk to combine. Toss with cucumber, carrot, edamame, and green onions. Season with salt and pepper to taste.
Serve cucumber mixture over beef on a large piece of lettuce, a tortilla, or a taco shell.