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Brown the BeefWarm a large skillet over medium heat and add the ground beef. Season with a little black pepper and cook for about 5 minutes, breaking it apart until evenly browned.
Add VegetablesStir in the butter along with the bell peppers, shallots, mushrooms, garlic, and ginger. Cook for 2–3 minutes, stirring frequently, until the vegetables begin to soften and the mushrooms release their moisture.
Make the SaucePour in the soy sauce or tamari, Gochujang, and ginger juice, plus ⅓ cup water. Let the mixture simmer for 2–3 minutes until the sauce thickens slightly. Stir in the maple syrup or honey and cook for another 1–2 minutes until the mixture looks glossy. Remove from heat and mix in the sesame seeds.
Prepare the Cucumber SaladIn a medium bowl, combine the cucumbers, Gochujang, green onions or Thai basil, ginger juice or rice vinegar, and a pinch of salt. Let the mixture rest for about 5 minutes.
ServeScoop the warm beef and mushroom stir-fry over rice. Add the cucumber salad on the side and top with chopped roasted peanuts.