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Beef Salad with Sweet and Sour Cucumber

A recipe from the Good Food collection.

Ingredients

Beef Salad with Sweet and Sour Cucumber
Beef Salad with Sweet and Sour Cucumber
1 Lebanese (short) cucumber
2 teaspoons caster (superfine) sugar
2 tablespoons red wine vinegar
1 tablespoon oil
150 g (5 oz/1 large or 2 small) fillet steak, cut into strips
4 spring onions (scallions), cut into pieces
1 garlic clove, crushed
1 tablespoon grated ginger
1 tablespoon soy sauce
a couple of handfuls mixed lettuce leaves

Method

  1. Halve the cucumber lengthways, thinly slice it, then put it in a colander. Sprinkle a little bit of salt over it and leave it for about 10 minutes. This will draw out any excess moisture and stop the final flavour from tasting watery. Meanwhile, put 1 teaspoon each of the sugar and the vinegar in a bowl and stir until the sugar dissolves. Rinse the salt off the cucumber and drain the cucumber very thoroughly before dabbing it with a piece of paper towel to soak up any leftover moisture. Mix the cucumber with the vinegar mixture.
  2. Heat the oil in a frying pan until it is smoking — this will only take a minute. Add the steak and fry it for a minute, then add the spring onion and fry for another minute. Add the garlic and ginger, toss everything around once, then add the soy sauce and remaining sugar and vinegar. Bubble briefly until the sauce turns sticky.
  3. Put a handful of lettuce leaves on two plates and divide the beef between them. Scatter some cucumber on the beef and serve the rest on the side. Any juices will make good salad dressing.
Main ingredient:
Beef, Cucumber
Cuisine:
Contemporary
Course:
Lunchbox

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