In a large skillet, melt 2 tablespoons of butter over medium heat. Watch for it to froth, which means it’s ready for the beef!

Carefully add 1 1/2 pounds of ground beef to the skillet. Stir and cook until it’s browned and no longer pink, about 5-7 minutes.

Toss in 2 sliced bell peppers, 3 sliced shallots, and 4 chopped cloves of garlic. Sauté until the vegetables are tender and vibrant in color, approximately 3-4 minutes.

Stir in 1/4 cup of pickled ginger, 1/2 cup of tamari or soy sauce, 2-3 tablespoons of Gochujang, 2 tablespoons of ginger juice, and 2 tablespoons of maple syrup or honey. Cook for a few minutes until heated through and well blended.

Sprinkle 1/4 cup of toasted sesame seeds and 1/3 cup of chopped roasted peanuts over the stir-fry. Gently mix to distribute those crunchy toppings throughout the dish.

In a separate bowl, combine 4 chopped Persian cucumbers, 1 tablespoon of additional Gochujang, 1/4 cup of chopped green onion, and 2 tablespoons of ginger juice or rice vinegar. Toss well until coated.

Present the stir-fry alongside the refreshing cucumber salad for a delightful meal that offers contrast in both flavors and texture.