Ingredients:

1 lb bear steak or tenderloin, sliced very thin (if partially frozen it is easier to slice)

½ tsp pepper

1 TB flour

2 TB sesame oil

1 TB olive oil

⅓ cup pickled ginger

1 shallot, thinly sliced

2 cups broccoli florets

1 TB olive oil

½ cup soy sauce

3 TB honey

2 TB Gochujang

4 cloves garlic, minced

1 TB sesame seeds

4 cups cooked Jasmine rice

Sriracha mayo, for serving (1/3 cup mayo, 1 TB Sriracha, 1 TB water, mix completely)

Preparation:

Make the sauce. In a bowl, whisk together the soy sauce, honey, Gochujang, garlic, and 1 TB sesame oil, then add the sesame seeds. Set aside.

In another bowl, toss together the sliced bear steak, shallots, pickled ginger, pepper, and flour.

In a wok or skillet on med-high heat, add olive oil. Wait a minute until the oil gets hot.

Add the bear mixture and sauté until bear is cooked through and browned, stirring frequently.

Add the broccoli and sauté another 3 minutes.

Pour the sauce over the bear mixture and give it a good stir and let cook for another 3 minutes.

Serve the bear and broccoli over steamed rice with the cucumber salad on top, drizzle with Sriracha mayo and garnish with green onions.

1 large cucumber, thinly sliced

2 tsp sesame oil

2 tsp rice vinegar

1 tsp soy sauce

1 tsp honey

1 garlic clove, minced

½ tsp red chili flakes

2 tsp sesame seeds, toasted

1 green onions, thinly sliced

In a bowl, whisk sesame oil, rice vinegar, soy sauce, honey, garlic, and chili flakes to make the dressing.

Toss the sliced cucumbers with the dressing until evenly coated.

Sprinkle sesame seeds and green onions on top.

Serve immediately or chill for at least 15 minutes.