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Serving size is a significant component in your daily diet plan. You need to compare the exact amount of the food that you usually eat to the serving size recorded on the label. Eating substantial portions or parts can cause excess fat gain.

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How to make Cucumber cups with Thai beef salad

Yield = 48
Prep time: 0:45
Cook time: 0:04
Total time: 0:49

Ingredients

  • 6 Lebanese cucumbers
  • 1 tablespoon olive oil
  • 500g fillet beef, cut into 2cm-thick slices, horizontally
  • 1 small red onion, finely chopped
  • 1/4 cup mint leaves, finely chopped
  • 2 tablespoons coriander leaves, finely chopped
  • 1 tablespoon sweet chilli sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 teaspoon brown sugar
  • Extra coriander leaves, to serve

Method

  • Step 1 Trim ends from cucumbers. Cut into 2cm-thick slices. Using a melon-baller or teaspoon, scoop out seeds, leaving cucumber flesh 'cups'. Place onto a tray.
  • Step 2 Heat oil in a non-stick frying pan over medium-high heat until hot. Cook steaks, 2 pieces at a time, for 2 minutes each side or until cooked to your liking. Transfer to a plate. Cover with foil. Repeat with remaining steaks. Stand, covered, for 10 minutes before thinly slicing across the grain.
  • Step 3 Combine steak, onion, mint and coriander in a large bowl. Whisk sweet chilli sauce, fish sauce, lime juice and sugar together in a jug until well combined. Pour over salad. Toss gently to combine. Spoon salad into cucumber cups. Top with extra coriander. Serve.