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Photo of Cucumber rounds with Thai beef salad by WW

Cucumber rounds with Thai beef salad

Points® value
Total Time
25 min
15 min
10 min
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


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)


  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.


TIP: You can serve the beef salad in Asian spoons instead of on cucumber rounds.