Cucumber cups with Thai beef salad

Cooking Salads Cucumber cups with Thai beef salad

Hand these delicious little cucumber cups around at your next cocktail party.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. Trim ends from cucumbers. Cut into 2cm-thick slices. Using a melon-baller or teaspoon, scoop out seeds, leaving cucumber flesh 'cups'. Place onto a tray.
  2. Heat oil in a non-stick frying pan over medium-high heat until hot. Cook steaks, 2 pieces at a time, for 2 minutes each side or until cooked to your liking. Transfer to a plate. Cover with foil. Repeat with remaining steaks. Stand, covered, for 10 minutes before thinly slicing across the grain.
  3. Combine steak, onion, mint and coriander in a large bowl. Whisk sweet chilli sauce, fish sauce, lime juice and sugar together in a jug until well combined. Pour over salad. Toss gently to combine. Spoon salad into cucumber cups. Top with extra coriander. Serve.

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6 Lebanese cucumbers
1 tbsp olive oil
500g fillet beef, cut into 2cm-thick slices, horizontally
1 small red onion, finely chopped
1/4 cup mint leaves, finely chopped
2 tbsp coriander leaves, finely chopped
1 tbsp sweet chilli sauce
1 tbsp fish sauce
1 tbsp lime juice
1 tsp brown sugar
Extra coriander leaves, to serve

Adv

Autors
Preparation time
45
Cooking time
4
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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