Smashed cucumber salad

Lay a chef’s knife flat side down on one baby cucumber and using the palm of your hand apply pressure until the cucumber gives and smashes down. Repeat with all the cucumbers. If you are using one large cucumber, chop into 1 inch chunks and give those a smash.

When all your cukes have been smashed, use your knife to give a couple rough chops to the whole pile.

Add the cucumbers to a large bowl and add the chili crunch, toasted sesame oil, rice vinegar and pinches of sugar and salt. Toss to combine and set aside.

Ground beef

Chop the garlic cloves. Finely grate the ginger. Whisk together soy sauce, honey, sesame oil and sriracha.

In a large skillet over medium-high heat add a swish of olive oil and add the ground beef. Brown the meat, breaking into pieces until golden brown and cooked through. Depending on the fat content of your beef you may need to drain the excess fat and return meat to the pan.

Reduce to medium heat. Add the garlic and ginger, stirring until fragrant, about 60 seconds. Add the stir-fry sauce and toss to coat the meat. Reduce to low heat until ready to serve.

Quinoa

In a fine mesh sieve rinse the quinoa well. This helps wash away any bitter flavor.

Bring a small pot of salted water to a boil. Add the rinsed quinoa to the boiling water. Reduce to a simmer/low boil and cook uncovered for 12-15 minutes or until quinoa is tender. Drain in that same mesh sieve and then add the cooked quinoa back to the hot saucepan.

The residual heat of the pan will help dry out any residual moisture in the quinoa. Use a fork to fluff it up.

Assemble

Whisk together the sriracha, mayo and lime for the sriracha mayo. Chop the green onions.

Layer together quinoa, garlic ginger ground beef mixture, kimchi, spicy cucumber salad, sriracha mayo, green onions, sesame seeds and a squeeze of lime.