Sticky Asian Beef Bowl with Cucumbers

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Ingredients (Serves 2–3)

For the beef:

• 400 g beef sirloin or flank steak, thinly sliced against the grain

• 1 tbsp cornstarch

• 2 tbsp vegetable oil

For the sauce:

• 3 tbsp soy sauce

• 2 tbsp hoisin sauce

• 1 tbsp oyster sauce

• 1 tbsp brown sugar (or honey)

• 1 tbsp rice vinegar

• 1 tsp sesame oil

• 1 tsp minced garlic

• 1 tsp grated ginger

• 2–3 tbsp water

For serving & garnish:

• 1 small cucumber, thinly sliced

• 2 tbsp chopped green onions

• 1 tbsp chopped fresh cilantro

• 1–2 tsp sesame seeds

• Steamed rice (optional)

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Instructions

1. Prepare the Beef
   Toss the sliced beef with cornstarch until evenly coated. This helps the beef stay tender and gives the sauce a glossy finish.

2. Make the Sauce
   In a small bowl, whisk together soy sauce, hoisin sauce, oyster sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and water. Set aside.

3. Cook the Beef
   Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and sear for 1–2 minutes per side until browned. Cook in batches if needed to avoid overcrowding.

4. Add the Sauce
   Reduce heat to medium. Pour the sauce into the pan and stir to coat the beef evenly. Simmer for 2–3 minutes until the sauce thickens and clings to the meat.

5. Assemble the Bowl
   Transfer the sticky beef to a serving bowl. Arrange fresh cucumber slices around the edges.

6. Garnish & Serve
   Sprinkle with green onions, cilantro, and sesame seeds. Serve immediately, on its own or over warm steamed rice.

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Notes

• Add chili flakes or chili oil for heat.

• This dish also pairs well with noodles or lettuce wraps.

• Best enjoyed fresh while the beef is glossy and tender.