In a large skillet, combine the beef and a pinch of black pepper. Cook over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the butter, peppers, garlic, shallots, and ginger. Cook 2 minutes.Pour over the tamari, add the Gochujang, ginger juice, and 1/3 cup water. Cook until the sauce coats the beef, 2-3 minutes. Mix in the maple/honey and cook another 1-2 minutes until the beef is caramelized. Remove from the heat. Toss with sesame seeds. Meanwhile, In a bowl, mix the cucumbers with 1 teaspoon salt, the chile flakes, ginger juice, and green onions. Let sit 5 minutes.Serve the beef and peppers over bowls of rice. Serve with the cucumber salad and top with peanuts. Add spicy mayo if desired. Enjoy!