Cucumber cups with Thai beef salad

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

Recipe «Cucumber cups with Thai beef salad» presented in category Recipes / Salads, to prepare this dish you will need no more 4 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.