Ingredients 2 large Lebanese cucumbers (fat ones)
120 g beef fillet steak
1 small shallot, sliced finely
10 fresh mint leaves, sliced finely
1 tbsp coriander leaves, chopped finely
¾ tbsp fish sauce
¾ tbsp lime juice
½ chilli, seeded, and finely chopped
½ tsp coconut sugar (or brown sugar)
Coriander leaves, to garnish
Cut the ends off the cucumbers, and cut each one into about 3 - 5 cm slices. You should get about 10 cucumber cups from the two Lebanese cucumber.
Scoop out the centres carefully with a spoon, leaving a solid shell of flesh.
Heat some oil in a fry pan, sprinkle the beef with salt and pepper, and cook for about 2 minutes each side (depending on the thickness - I bought a very thick piece and it took about 3 minutes each side).
You should be able to see "pink" on the sides
Leave this for several minutes or longer.
Put the onions, mint and chopped coriander into a bowl and mix.
Combine the fish sauce, chili, lime juice and sugar in a small bowl and stir until the sugar dissolves.
Slice the beef into thin strips.
Pour the sauce over the strips of beef and mix until it is all well combined.
Put some of this mixture into each cucumber cup.
Garnish with a bit of the coriander and serve at room temperature.
I had some beef salad left over, so ate it with the meal.