Cucumber Cups with Thai Beef Salad

Ingredients

  • ½ cup My Thai Dressing
  • 4 Lebanese cucumbers
  • Oil, for pan-frying
  • 250gms fillet steak
  • ½ red onion, finely chopped
  • 20 fresh mint leaves, finely chopped
  • 1 tablespoon coriander leaves, finely chopped
  • Small coriander leaves to garnish

Method

Trim each end of the cucumbers but do not peel them. Cut each cucumber into 2cm thick slices. Scoop out the centre of each slice with a melon-baller, leaving a shell of flesh.

Cook the steak in a frying pan over high heat for a 1 ½ -2 minutes each side ( the beef needs to be rare). Set aside to rest for 5 minutes. Thinly slice the beef across the grain, then slice each piece into 5mm wide strips and transfer to a bowl.

Add the onion, mint and coriander to the bowl and mix well. Pour over ½ cup My Thai Dressing and mix well. Fill each cucumber cup with the Thai Beef Salad and garnish with a whole coriander leaf. Delicious snack – sized bites!!

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