Curry-Soy Glazed Beef & Rice Cakes

Instructions

1. Prepare the ingredients & make the sauce

   Remove the honey packet from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem ends of the snap peas; pull off the tough strings. In a bowl, whisk together the sesame oil, soy glaze, honey (kneading the packet before opening), and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

2. Cook the vegetables

   In a large or medium pan, heat a drizzle of olive oil on medium-high heat. Add the mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic, sliced white bottoms of the scallions, and snap peas; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the snap peas are bright green and slightly softened.

3. Cook the beef

   Pat the chopped meat and mizuna dry with paper towels; season with salt and pepper. Cook, stirring frequently and breaking up the meat, 2 to 3 minutes, or until lightly browned and cooked through. Turn off the heat.

4. Cook the rice cakes

   Meanwhile, add the rice cakes to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until the rice cakes float to the surface. Turn off the heat. Drain thoroughly and rinse under warm water to prevent clumping.

5. Finish the rice cakes & serve your dish

   To the pan of cooked vegetables, add the cooked rice cakes and sauce; stir to combine. Cook, stirring frequently, 30 seconds to 1 minute, or until the rice cakes are thoroughly coated and the liquid is slightly reduced. Turn off the heat and stir in the cooked beef and mizuna; season with salt and pepper to taste. Serve the finished rice cakes with the sliced green tops of the scallions. Enjoy!