Posted in General, Recipes

Spicy Beef with Sea Cucumber

Beef and Sea Cucumber 1

I have had an already reconstituted Sea Cucumber in my freezer for a while now, and it was high time I got around to using it. A little over a year ago, I posted a recipe for Sea Cucumber with Beef-balls and Mushrooms and I decided to do something very similar, except in this case, I have produced a much spicier result…

The Ingredients

  • 1 dried Sea Cucumber, reconstituted;
  • 1 Tbsp. Cumin Seed;
  • 2 Cups Water;
  • 3 Tbsp. Fermented Shrimp Paste (such as Bagoong);
  • 5 Tbsp. Sugar;
  • ¼ cup White Vinegar;
  • 3 – 4 Tbsp. Chili Paste (I use Sambal Oelek;
  • 1 lb. ground Beef;
  • 1 Scallion, chopped;
  • 1 Tbsp. each Ginger and Garlic Paste;
  • 1 Tbsp. Cornstarch, mixed to a slurry with a little water;
  • 1 ½ cups blanched Broccoli Florets;


Beef and Sea Cucumber 2

Once you have reconstituted your Sea Cumber, cut it in half lengthwise and then slice each half into thin sections.


Beef and Sea Cucumber 3

Heat a little oil in a pan over moderate heat and add the cumin. As soon as the aroma arises, add the sea cucumber slices and saute until there is a slight crispiness on the outer surface.


Beef and Sea Cucumber 4

Now add the water, shrimp paste, chili paste, sugar and vinegar and bring to a boil. Turn down the heat and simmer fairly briskly until the liquid has been reduced by almost half.


Beef and Sea Cucumber 5

While the sauce is reducing, mix together the beef, scallion, garlic and ginger paste and form 16 balls. Brown these in a little oil and then remove.


Beef and Sea Cucumber 6

Finally, allow the sauce to come to a vigorous, bubbling simmer and thicken with the cornstarch solution. Add the beef and broccoli and, as soon as these are both heated through, plate and serve.






I am a lawyer by profession and my practice is Criminal... I mean, I specialize in Criminal law. My work involves travelling on Court circuits to remote Arctic communities. In between my travels I write a Food blog at

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