Cucumber rounds with Thai beef salad
1
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 7 • Difficulty: Easy
Slices of crunchy cucumber serve as mini plates for a mini salad that’s bursting with flavour. Serve for high tea or as a starter for an Asian-theme dinner party
Ingredients
Lebanese cucumber
1 medium, (or telegraph)
Lime juice
2 tbs
Fish sauce
2 tsp
Caster sugar
2 tsp
Oil spray
1 x 3 second spray(s)
Beef sirloin steak, raw
160 g, (Buy 200g), fat trimmed
Cherry tomatoes
250 g, quartered
Fresh coriander
2 tbs
Red onion
1 small, thinly sliced
Fresh mint
¼ cup(s)
Instructions
1
Slice cucumber into 1cm-thick rounds. Place juice, fish sauce and sugar in a small bowl and stir until combined. Set dressing aside.
2
Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Cook steak for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover steak with foil and rest for 5 minutes before slicing thinly.
3
Place tomatoes, coriander, onion and mint in a medium bowl. Add sliced beef and dressing and toss gently to combine. Place small piles of beef salad on top of cucumber slices. Serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.