Thai beef salad in cucumber cups

Last updated 11:22 06/12/2013
Beef salad

ALL ABOUT THE PRESENTATION: Thai beef salad in cucumber cups.

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Struggling to find fresh and healthy Xmas canapes? These thai beef salad cucumber cups are the perfect solution.

NEED TO KNOW

Main ingredient Beef
Type of dish Canapes
Course Starter
Cooking time 2+
Serves/makes 30
Special options Nut-free

Marinade
 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
 Salad
 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.

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