Cucumber cups with Thai beef salad

Cucumber cups with Thai beef salad

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  • 0:45 Prep
  • 0:04 Cook
  • Makes 48
  • Advanced

Hand these delicious little cucumber cups around at your next cocktail party.

Featured in
Beef recipes, Beef, lamb & veal recipes


  • 6 Lebanese cucumbers
  • 1 tablespoon olive oil
  • 500g fillet beef, cut into 2cm-thick slices, horizontally
  • 1 small red onion, finely chopped
  • 1/4 cup mint leaves, finely chopped
  • 2 tablespoons coriander leaves, finely chopped
  • 1 tablespoon sweet chilli sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 teaspoon brown sugar
  • Extra coriander leaves, to serve


  • Step 1
    Trim ends from cucumbers. Cut into 2cm-thick slices. Using a melon-baller or teaspoon, scoop out seeds, leaving cucumber flesh ‘cups’. Place onto a tray.
  • Step 2
    Heat oil in a non-stick frying pan over medium-high heat until hot. Cook steaks, 2 pieces at a time, for 2 minutes each side or until cooked to your liking. Transfer to a plate. Cover with foil. Repeat with remaining steaks. Stand, covered, for 10 minutes before thinly slicing across the grain.
  • Step 3
    Combine steak, onion, mint and coriander in a large bowl. Whisk sweet chilli sauce, fish sauce, lime juice and sugar together in a jug until well combined. Pour over salad. Toss gently to combine. Spoon salad into cucumber cups. Top with extra coriander. Serve.


Hint: This beef salad is also great as a meal on its own. Add 1 carrot, peeled, finely sliced; 1 red capsicum, finely sliced; 100g snow pea sprouts, trimmed, and 1 Lebanese cucumber, deseeded, finely sliced, in step 3.

  • Author: Dixie Elliott
  • Image credit: Steve Brown
  • Publication: Super Food Ideas



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