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Thai Beef Salad in Cucumber Cup

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    Kecap manis, a key ingredient in this recipe’s marinade, is an Indonesian soy sauce that usually contains star anise, garlic, and palm sugar, giving it a slightly sweet flavour and a syrupy texture. Marinating overnight gives the beef tremendous flavour and texture. You can find Japanese cucumbers at Asian or Middle Eastern markets; substitute English cucumbers if necessary.

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    8 oz (225 g) beef tenderloin7 Japanese cucumbers

    Marinade

    1/3 cup (80 mL) kecap manis1/3 cup (80 mL) lime juice1 red Thai chili, finely sliced1 Tbsp (15 mL) sesame oil

    Salad

    1/4 cup (60 mL) lime juice1 or 2 fresh red chilies, finely sliced3 Tbsp (45 mL) fresh mint, chopped3 Tbsp (45 mL) fresh Thai basil, chopped1 Tbsp (15 mL) fish sauce

    Mix together marinade ingredients. Place beef tenderloin in non-metallic bowl, pour in marinade, and refrigerate for 2 hours or overnight. Allow meat to return to room temperature before cooking.

    Heat barbecue or chargrill pan and cook beef for 7 minutes. Cook less for rare and longer for well done. Allow to cool, then finely slice into thin strips and mix with salad ingredients. Cut off cucumber ends and cut remainder into cylinders about 1 in (3 cm) thick. Using melon baller, scoop out flesh from each slice to make a cup about 1/3 in (1 cm) deep. Fill each cup with Thai beef salad.

    Serves 6.

    source: "Sanafir", alive #314, December 2008

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    Thai Beef Salad in Cucumber Cup

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