Beef Cucumber Stir Fry

Ingredients

• 227 g (½ lb)beef, thinly sliced
• 15 ml (1 tbsp)soy sauce
• 5 ml (1 tsp)michiu or rice cooking wine
• 5 ml (1 tsp)cornflour
• 30 ml (2 tbsp), dividedcooking oil
• 1cucumber, cut into chunks
• 3 clovesgarlic, roughly minced
• to tastesalt

Instructions

1. 1

   Marinate the beef

   In a bowl, combine the beef with the cornflour, soy sauce and rice cooking wine. Leave to marinate for at least 30 minutes, or refrigerate for up to overnight.

2. 2

   Cook the beef

   Heat some of the oil in a wok or frying pan and add the minced garlic. Cook for about 1 minute, then add the beef and stir-fry until mostly browned. Remove from the pan and set aside.

3. 3

   Stir-fry cucumber

   If the pan looks dry, add a little more oil. Add the cucumber and stir-fry for about 1–2 minutes, until it turns a vibrant green.

4. 4

   Finish the stir-fry

   Return the beef to the pan and stir everything together. Keep cooking and stirring until the beef reaches your preferred tenderness.

5. 5

   Serve

   Remove the pan from the heat and serve.

What is beef cucumber stir-fry?

It is a quick pan-cooked dish of marinated beef and cucumber, with garlic adding a savoury aromatic note. The recipe does not specify a regional origin, so it is best understood as a straightforward home-style stir-fry.

This version relies on thin beef slices for quick cooking and briefly cooked cucumber for a fresh, lightly crisp contrast. The short ingredient list keeps the flavours direct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 258 calories, 16g protein, 5g carbs, 17g fat.

The beef provides most of the protein, while the cooking oil contributes most of the fat. The small amount of cornflour and the cucumber provide some carbohydrate; rice served alongside would add considerably more. Pair a portion with rice and an extra vegetable if you want a more balanced plate.

The marinade and the beef

Marinade: soy sauce seasons the beef, rice cooking wine adds savoury depth, and cornflour helps coat the slices. Give the beef at least 30 minutes to take on the marinade; longer refrigeration is allowed by the method.

Slicing: thin, evenly cut pieces are easier to stir-fry quickly. Separate any slices that have stuck together before they go into the pan.

Managing the pan

Garlic: cook it for about a minute, then add the beef as directed. Keep it moving so the garlic does not catch while the beef begins to brown.

Beef in batches: a single layer helps the slices brown rather than release moisture and steam. If the pan is crowded, cook the beef in more than one batch, then set it aside.

Keeping cucumber bright

Cucumber: cut it into chunks so it holds its shape through the brief stir-fry. Cook it for about 1–2 minutes, stopping when it turns vibrant green.

Texture: the cucumber is intended to retain some bite, not soften completely. Add the beef back only after the cucumber has had its brief turn in the pan.

Timing and doneness

The stated 25 minutes does not include the required marinating time of at least 30 minutes. For a quicker mealtime, marinate the beef ahead and keep it refrigerated until cooking.

Doneness: the method asks you to cook the returned beef to your preferred tenderness. Check that the slices are cooked through before serving.

What to serve alongside

Rice is a simple accompaniment that works well with the savoury pan juices. Serve it separately so the cucumber stays distinct in texture.

For a fuller plate, add another vegetable side, such as steamed greens. Keep the stir-fry’s brief cooking time in mind so the cucumber does not sit in the pan while you prepare it.

Recipe notes & tips

• Cut the beef into thin, even slices so it cooks quickly and consistently.
• Have the cucumber and garlic ready before heating the pan, as the cooking stages move quickly.
• Use only enough oil to coat the pan, adding more if it looks dry before cooking the cucumber.
• Keep the cucumber chunks fairly even so they colour at a similar rate.
• Taste before adding salt, as the soy sauce already brings seasoning.

Variations

• Add ginger: include a little minced ginger with the garlic for a warmer aromatic note.
• Add chilli: stir in sliced fresh chilli with the garlic for heat.
• Use spring onions: scatter sliced spring onions over the finished stir-fry for a fresh garnish.
• Add sesame: finish with a small sprinkle of toasted sesame seeds for extra savoury flavour.
• Serve with noodles: spoon the stir-fry over cooked noodles instead of rice.

Common mistakes to avoid

• Skipping the marinade: the beef has less time to take on the seasoning; allow at least 30 minutes.
• Crowding the pan: the beef can steam instead of browning; cook it in batches if needed.
• Burning the garlic: it cooks quickly; add the beef after about a minute and keep the garlic moving.
• Overcooking the cucumber: it can lose its bite; stop after about 1–2 minutes when it turns vibrant green.
• Adding too much salt: soy sauce is already salty; taste the finished dish before seasoning.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a frying pan over medium heat until piping hot, stirring gently; the cucumber will be softer after storage and reheating.

Frequently asked questions