Categories: Asian

Ingredients

• 1/3 cup rice vinegar
• 1/3 cup water
• 3 tbsp light brown sugar, divided
• 3/4 tsp crushed red pepper
• 3 garlic cloves, grated and divided
• 1 cup 1/8-inch thick cucumber slices
• 8 oz. ground sirloin
• 1/4 cup panko
• 1 large egg white, beaten
• 2 tbsp soy sauce, divided
• Cooking spray
• 2 tsp toasted sesame oil
• 8 frozen folded Chinese steamed buns
• 8 small red leaf lettuce leaves

Directions

1. Bring vinegar, 1/3 cup water, 1 tbsp brown sugar, pepper, and 2 garlic cloves to a boil in a saucepan over medium-high. Remove from heat; add cucumber slices. Cool to room temp, stirring occasionally, about 30 minutes. Drain.

2. Meanwhile, stir together sirloin, panko, egg white, 1 1/2 tsp soy sauce, 1 1/2 tsp brown sugar and remaining grated garlic clove in a bowl until well blended. Shape mixture into 16 meatballs, a scant 1 tbsp each.

3. Heat a large skillet over medium. Coat pan with cooking spray. Add meatballs to pan; cook, stirring occasionally, until browned and cooked through, 5-7 minutes. Move meatballs to side of skillet. Add oil, remaining 1 1/2 tbsp brown sugar, and remaining 1 1/2 tbsp soy sauce to center of skillet; cook until sugar dissolves and sauce is glazy, about 1 minute. Stir to coat meatballs.

4. Layer 3 well-moistened paper towels on a microwave-safe plate. Place frozen buns on prepared plate; cover with 3 more well-moistened paper towels. Microwave at high until warmed, about 1 minute and 30 seconds, checking for doneness every 10 seconds after heating for 1 minute.

5. Divide cucumber slices, lettuce leaves and meatballs evenly among buns.

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