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- Cut the cucumber crosswise into quarters. Using a rolling pin or the flat side of a chef’s knife, lightly crush the chunks of cucumber, then slice crosswise into 1cm-thick slices. Set aside.
- Heat the oil in a large heavy-based pan over a high heat. Add the beef mince and season with salt and pepper. Use a wooden spoon to break up any lumps, then spread out the mince in a single layer and cook for 4-5 minutes, undisturbed, until the bottom is browned and crisp. Break up the meat again and stir, then cook for another 4-5 minutes until no pink parts remain.
- Push the mince to one side of the pan and add the garlic and chillies. Stir for one minute until fragrant, then add the shallots and cucumbers and cook for 3-4 minutes until the cucumbers are soft and translucent, stirring occasionally and scraping up any sticky bits from the bottom with the wooden spoon.
- Stir in the vinegar, soy sauce, gochujang and sugar. Reduce the heat to medium and cook for two minutes. Season to taste.
- Serve over rice, topped with chopped fresh herbs and with some lime wedges for squeezing over.
Per serving: 388kcals, 26g fat (9.7g saturated), 10.9g carbs (6.9g sugars), 27.1g protein, 1g fibre, 0.492g sodium
Top tip: Gochujang is a Korean chilli paste and can be found in Asian supermarkets. If you can’t find it, swap in another chilli paste, but add a little at a time and taste as you go as they can vary in heat.