Thai beef salad in cucumber cups
Struggling to find fresh and healthy Xmas canapes? These thai beef salad cucumber cups are the perfect solution.
|⅓ cup (80 ml/2¾ fl oz) kecap manis|
|⅓ cup (80 ml/2¾ fl oz) lime juice|
|1 red chilli, finely sliced|
|1 tablespoon sesame oil|
|250 g (8 oz) piece beef eye fillet|
|7 Lebanese cucumbers|
|½ stem lemon grass, white part only, finely chopped|
|¼ cup (60 ml/2 fl oz) lime juice|
|1-2 fresh red chillies, finely sliced|
|20 g (¾ oz) fresh mint leaves, finely chopped|
|20 g (¾ oz) fresh coriander leaves, finely chopped|
|1 tablespoon fish sauce|
1. Mix together the marinade ingredients. Put the beef eye fillet in a non-metallic bowl, pour in the marinade and refrigerate for 2 hours, or overnight. Allow the meat to come back to room temperature before cooking.
2. Heat a barbecue or chargrill pan and cook the beef. For medium, cook for 7 minutes. Cook less for rare and longer for well-done. Allow to cool, then finely slice into thin strips and mix with the rest of the salad ingredients.
3. Cut off the ends of the cucumber and slice about 3 cm (1¼ inches) thick. Using a melon baller, scoop out the flesh from each slice to make a 'cup' about 1 cm (½ inch) thick. Fill each cup with the Thai beef salad.
- Good Food