Spicy Korean Beef & Cucumber Appetizers

Spicy Korean Beef & Cucumber Appetizers
× Log In ×

Spicy Korean Beef & Cucumber Appetizers

Slices of cucumber are topped beef strip steak, herbed cream cheese, and a spicy Asian Sauce.

This Heart-Check Certified recipe is brought to you by National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.

Nutrition Facts

Spicy Korean Beef & Cucumber Appetizers

CaloriesCalories

122 Per Serving

ProteinProtein

12g Per Serving

FiberFiber

1g Per Serving
×
Calories 122
Total Fat 4.9 g
Saturated Fat 2.3 g
Trans Fat 0.15 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.8 g
Cholesterol 37 mg
Sodium 224 mg
Total Carbohydrate 8 g
Dietary Fiber 1 g
Sugars 4 g
Protein 12 g

Dietary Exchanges
1/2 carbohydrate, 2 lean meat, 1/2 fat

Ingredients

Servings  10   Serving Size   2 cucumber slices (1/3 cup cooked beef)

Appetizer Ingredients

  • 2 beef Strip Steaks Boneless, cut 1-inch thick (about 1 pound)
  • 1/2 cup low-fat cream cheese (softened)
  • 1/4 cup sliced green onions
  • 1/4 cup chopped, fresh cilantro leaves
  • 1 teaspoon low-sodium soy sauce
  • 1 seedless English cucumber, sliced into 1/8 inch thick, (18-24 slices)
  • 1/4 cup gochujang (Korean hot pepper paste)
  • 1/4 cup plain rice vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon garlic powder

Garnish Ingredients

  • Micro greens, chopped kimchi, chopped roasted peanuts, toasted sesame seeds, shredded carrots, chopped cilantro, sliced scallions

Directions

Tip: Click on step to mark as complete.

  1. Combine cream cheese, green onion, cilantro and soy sauce in small bowl. Cover and refrigerate.
  2. Combine gochujang, vinegar, honey and garlic powder in medium bowl; set aside.
  3. Place steak on grid over medium, ash-covered coals. Grill, covered 11 to 14 minutes (over medium heat on preheated gas grill, covered, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks; keep warm.
  4. To assemble, top each cucumber slice with 1 teaspoon cream cheese mixture. Dice steak into bite-size pieces; toss in gochujang mixture. Top cream cheese mixture with steak. Garnish with micro greens, kimchi, peanuts, sesame seeds, cilantro and scallions, if desired.

This Heart-Check Certified recipe is brought to you by National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.

Slices of cucumber are topped beef strip steak, herbed cream cheese, and a spicy Asian Sauce.

This Heart-Check Certified recipe is brought to you by National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.

Nutrition Facts

Spicy Korean Beef & Cucumber Appetizers

CaloriesCalories

122 Per Serving

ProteinProtein

12g Per Serving

FiberFiber

1g Per Serving
×
Calories 122
Total Fat 4.9 g
Saturated Fat 2.3 g
Trans Fat 0.15 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.8 g
Cholesterol 37 mg
Sodium 224 mg
Total Carbohydrate 8 g
Dietary Fiber 1 g
Sugars 4 g
Protein 12 g

Dietary Exchanges
1/2 carbohydrate, 2 lean meat, 1/2 fat

Ingredients

Servings  10   Serving Size   2 cucumber slices (1/3 cup cooked beef)

Appetizer Ingredients

  • 2 beef Strip Steaks Boneless, cut 1-inch thick (about 1 pound)
  • 1/2 cup low-fat cream cheese (softened)
  • 1/4 cup sliced green onions
  • 1/4 cup chopped, fresh cilantro leaves
  • 1 teaspoon low-sodium soy sauce
  • 1 seedless English cucumber, sliced into 1/8 inch thick, (18-24 slices)
  • 1/4 cup gochujang (Korean hot pepper paste)
  • 1/4 cup plain rice vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon garlic powder

Garnish Ingredients

  • Micro greens, chopped kimchi, chopped roasted peanuts, toasted sesame seeds, shredded carrots, chopped cilantro, sliced scallions

Directions

Tip: Click on step to mark as complete.

  1. Combine cream cheese, green onion, cilantro and soy sauce in small bowl. Cover and refrigerate.
  2. Combine gochujang, vinegar, honey and garlic powder in medium bowl; set aside.
  3. Place steak on grid over medium, ash-covered coals. Grill, covered 11 to 14 minutes (over medium heat on preheated gas grill, covered, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks; keep warm.
  4. To assemble, top each cucumber slice with 1 teaspoon cream cheese mixture. Dice steak into bite-size pieces; toss in gochujang mixture. Top cream cheese mixture with steak. Garnish with micro greens, kimchi, peanuts, sesame seeds, cilantro and scallions, if desired.

This Heart-Check Certified recipe is brought to you by National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.