Thai Beef Salad in Cucumber Cups
Ingredients
1/3 cup soy sauce | ||
1/3 cup lime juice | ||
1 red chili, finely sliced | ||
1 tbs sesame oil | ||
1/2 lb of beef fillet | ||
5 cucumbers | ||
1/2 stem lemon grass, white part only, chopped | ||
1/4 cup lime juice | ||
2 fresh red chilies, sliced | ||
3 tbs fresh mint leaves, chopped | ||
3 tbs fresh cilantro, chopped | ||
1 tbs fish sauce |
- Mix together the marinade ingredients, except for the beef and cucumbers.
- Put the beef in a non metallic bowl, pour in the marinade, cover and refrigerate for several hours.
- Allow the meat to come to room temperature before cooking.
- Heat a barbecue grill and cook the beef. For medium rare cook about out 7 minutes turning once.(depending on thickness)
- Allow beef to cool, then finely slice into thin strips and mix with the rest of the salad ingredients.
- Cut off the ends of the cucumbers and slice about 1 and 1/2 inches thick.
- Using a melon baller, scoop our the flesh from each slice to make a cup about 1/2 inch thick.
- Fill each cup with the Thai beef salad.
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