Cucumber rounds with Thai beef salad
1 medium, (or telegraph)
1 x 3 second spray(s)
lean beef sirloin steak
160 g, (Buy 200g), fat trimmed
250 g, quartered
1 small, thinly sliced
- Slice cucumber into 1cm-thick rounds. Place juice, fish sauce and sugar in a small bowl and stir until combined. Set dressing aside.
- 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.
- 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.