#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.

Print Recipe

Beef Ddukboki (Non-Spicy Sautéed Korean Rice Cakes)

Course: Entree

Cuisine: Korean

Author: Amy Kim | kimchi MOM

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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