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Beef Thai Salad in Cucumber Cup (makes 2 dozen) |
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| 80 ml Asian sauce (ie: Char Siu Sauce) | 80 ml lime juice | | 1 unit chilli pepper crushed | 15 ml Sesame oil | | 250 g beef steak (not an expensive cut) | |
Mix the Asian sauce, lime juice, chilli and sesame oil together. | | Place the steak in a deep container (do not use a stainless steel container). | | Pour the marinade over the steak. | | Wrap and put in the fridge for a minimum of 8 hrs, preferably over night. | |
| 1/2 unit lemon grass | 60 ml lime juice | | 1 unt chilli pepper crushed | 20 g fresh mint chopped | | 20 g fresh cilantro chopped | 15 ml fish sauce |
Chop the lemon grass as finely as possible. The reason for cutting the lemon grass very fine is that it will remain hard in the vinaigrette. | | Put the lemon grass in a bowl and add the lime juice, chilli, mint, cilantro and the fish sauce. | | Take the steak from the fridge and let it rest at room temperature for 1 hour. Grill the steak on the bbq until it is medium. *** | | When the steak has cooled down, cut it into thin slices. Then cut those slices into small pieces, about 10mm X 3mm in size. | | Mix the beef with the salad vinaigrette and rest in the fridge while you are preparing the cucumber. | | Slice the cucumber about 1 to 1 ¼ inches thick. Use a “cuillière parisienne” (melon ball scoop) and remove the center of the cucumber and make sure that you keep the bottom intact. Otherwise the juice from the vinaigrette will leek. | Fill up the hole in the cucumber with the beef salad (do not fill the cucumber more then 4 hours before serving).
Serve and enjoy! | | |
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