- Serves 10
- Makes 20
- 10 minutes
- Difficulty Easy
- 12 Ingredients
Summer is party time, and this mini version of a Thai Beef Salad in a cucumber cup makes great party finger food. It's quick, fresh and tangy, and effortlessly satisfying on a hot summer’s night. If you don’t have any leftover roast beef, not to worry, cook a steak on the barbecue or if time is not your friend, drop into the deli and pick up some sliced rare roast beef.
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Ingredients (serves 10 | makes 20 )
- 2 continental cucumbers
- 300 g cooked roast beef
- 1-2 handfuls bean shoots, chopped
- 2 spring onions, thinly sliced
- 1 handful mint leaves, chopped
- 1 handful coriander, chopped
- 1 long red chilli, deseeded and finely chopped
- 3 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 1 garlic clove, crushed
- To make dressing, add lime juice, soy sauce, fish sauce, sesame oil and garlic to a jar with a lid, then shake until combined. Taste and adjust to your liking.
- Mix chopped beef with finely chopped spring onions, chopped bean shoots, mint and coriander. Toss with enough dressing to flavour but not make it too sloppy.
- Cut continental cucumbers into 1½ cm lengths. Then hollow out the seeds (only halfway) making a cup. Fill with beef mix and top with chopped chilli.
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