#SundaySupper tastemakers are sharing recipes using healthy lean beef. I’m sharing my recipe for beef ddukboki, a weeknight favorite in our household.
The more popular version of this dish is very spicy and VERY good. There is also a proper recipe for the non-spicy version and it is called Gungjung Ddukboki or Royal Court Sauteed Rice Cakes, a dish they served to royalty back in the day. My recipe is a variation on that, but it’s a dish I serve on a weeknight for the kids!
If you’ve never had rice cakes, you can find them in your local Asian or Korean market. They are made with glutinous sweet rice powder (not to be confused with gluten). There are various size and shapes. There are ones shaped as discs typically used for soups. For this dish, you want to use the ones that come in 2-inch lengths as pictured here. The stick versions are also available in various thicknesses. When cooked properly, they are soft and chewy in texture with a hint of nutty flavor. So good!
To ensure even and quick cooking, make sure your beef and vegetables are thinly and uniformly sliced.
Beef Ddukboki (Non-Spicy Sautéed Korean Rice Cakes)
Ingredients
- 4 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons brown sugar
- 2 teaspoons minced garlic
- 1/2 pound of beef sirloin very thinly sliced
- Cooking oil
- 4 shiitake mushrooms thinly sliced
- 1/2 medium red pepper thinly sliced
- 1 small onion 3 ounces, thinly sliced
- 14-16 ounces Korean rice cakes the sticks, not the discs
- 1 1/2 cup chicken broth or water
- A couple of handfuls of fresh baby spinach
- Salt and pepper
Instructions
- In a medium-sized bowl, mix together the soy sauce, sesame oil, brown sugar, and garlic. Add a pinch of kosher salt and black pepper. Add the beef and toss until evenly coated. Marinate for about 20 minutes.
- If your rice cakes are frozen, soak them in a bowl of cold water to thaw.
- Meanwhile, in a large skillet, heat a couple of tablespoons of cooking oil over medium high heat. Add the mushrooms, pepper, and onions. Cook until the onions start turning translucent. Add the beef and cook until it starts turning brown.
- Add the rice cakes and evenly distribute in the skillet. Add the chicken broth, the spinach, cover, and bring to a high simmer. Uncover and stir. The rice cakes should be close to done. You can test by biting or cutting into one of them. If it cuts easily, it is done. You want it to be al dente - not too hard and not too soft. If it's mushy, it is overcooked.
- Give it a quick stir and serve hot. Season with salt and black pepper to taste.
Aside from being super delicious, did you know that…
- …three ounces of lean beef has more iron than 2 ¾ cups of spinach?
- …beef is a great source of 10 essential nutrients: iron, choline, protein, selenium, vitamins B6 and B12, zinc, phosphorus, niacin, and riboflavin?
- …a 3-ounce serving of lean beef provides your body with 25 grams of protein, which is half your daily protein needs?
- …research shows that lean beef consumed regularly, with exercise can help improve cholesterol levels?
Check out these other lean mean recipes by the Sunday Supper tastemakers!
Appetizers, Soups, and Salads
- Baked Kibbeh with Yogurt Sauce by Food Lust People Love
- Italian Wedding Soup by Hardly A Goddess
- Lighter Tex-Mex Albondigas Soup by The Weekend Gourmet
- Spaghetti and Meatball Soup by Cricket’s Confections
- Steak Taco Salad Wonton Cups by Caroline’s Cooking
- Thai Steak Salad with Noodles by Positively Stacey
- Warm Steak Salad by Food Done Light
Lean Ground Beef Recipes
- Cheeseburger Stew by Our Good Life
- Cheesesteak Bruschetta by The Food Hunter’s Guide to Cuisine
- Clean Eating Sloppy Joes by A Mind “Full” Mom
- Old Fashioned Porcupine Meatballs by Turnips 2 Tangerines
- Shepherd’s Pie by Simple and Savory
- Smothered Hamburger Steaks by Grumpy’s Honeybunch
- Spaghetti Squash with Chili by Recipes Food and Cooking
Mains
- BBQ Filet Beef Tips by The Freshman Cook
- Beef Broccoli Pasta by Wholistic Woman
- Beef Ddukboki (Non-Spicy Sautéed Korean Rice Cakes) by kimchi MOM
- Beef Steak Fajitas by Asian In America
- Beef Vegetable Stir-Fry by Cindy’s Recipes and Writings
- Black Pepper Beef with Broccoli and Noodles by Sunday Supper Movement
- Easy Sriracha Beef Cauliflower Rice Bowls by Family Foodie
- Skinny Beef Enchiladas with Creamy Avocado Sauce by Mindy’s Cooking Obsession
Sandwiches and Wraps
- Asian Steak Lettuce Wraps by The Chef Next Door
- My Big Lean Greek Beef Wrap by Go Epicurista
- Slow Cooker Tuscan French Dips by A Kitchen Hoor’s Adventures
- Spicy Beef Lettuce Wraps by Pies and Plots
- Spicy Beef Tacos by Hezzi-D’s Books and Cooks
- Steak and Eggs Wraps by Eat, Drink and be Tracy
Steaks
- Baked Chicken Fried Steak by Dizzy Busy and Hungry
- Chile Lime Flank Steak Tacos by The Redhead Baker
- Filet Mignon with Roasted Vegetable Salad by A Day in the Life on the Farm
- Flank Steak Roulades by That Skinny Chick Can Bake
- Flank Steak with Chimichurri by Monica’s Table
- Roasted Garlic Sirloin Steak with Rosemary by Cooking Chat
- Swiss Steak by Palatable Pastime
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