Thai Beef Salad in Cucumber Cups


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.




2 min


7 min


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