ingredients
makes 30
1/3 cup kecap manis
1/3 cup lime juice
1 red chilli, finely sliced
1 tablespoon sesame oil
1/2 pound piece beef eye fillet
7 Lebanese cucumbers
salad
1/2 stem lemon grass, white part only, finely chopped
1/4 cup lime juice
1 - 2 fresh red chillies, finely sliced
3/4 ounce fresh mint leaves, finely chopped
3/4 ounce fresh cilantro leaves, finely chopped
1 tablespoon fish sauce
method
1. Mix together the marinade ingredients. Put the beef eye fillet in a non-metallic bowl, pour in the marinade and refrigerate for 2 hours, or overnight. Allow the meat to come back to room temperature before cooking.
2. Heat a barbecue or chargrill pan and cook the beef. For medium, cook for 7 minutes. Cook less for rare and longer for well-done. Allow to cool, then finely slice into thin strips and mix with the rest of the salad ingredients.
3. Cut off the ends of the cucumber and slice about 1 1/4 inches thick. Using a melon bailer, scoop out the flesh from each slice to make a 'cup' about 1/2 inch thick. Fill each cup with the Thai beef salad.
more information
Prepare the salad and scooped out cucumber slices separately, refrigerate, then fill at the last minute.
