Get 3 months FREE*
Join now
Photo of Cucumber rounds with Thai beef salad by WW

Cucumber rounds with Thai beef salad

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)

Lean 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.