Beef & Cucumber Salad (Asian-Style)
Beef & Cucumber Salad (Asian-Style)
Ingredients
Beef & Marinade
- 300 g beef, thinly sliced (flank or skirt steak)
- 2 tablespoons soy sauce
- 1 teaspoon oyster sauce
- 1 clove garlic, minced
Salad
- 1 English cucumber, long
- 1 bell pepper, red or yellow
- 1/2 red onion
- 1 bunch cilantro, chopped
- 1 bunch green onions, sliced
- 3 cloves garlic, minced
Seasoning & Finish
- 2 tablespoons soy sauce
- 1/4 cup avocado oil or vegetable oil
- to taste salt
- 1 tablespoon ground coriander
- 1 teaspoon chili crunch oil, adjust to taste
- 1 tablespoon white vinegar
- as needed toasted white sesame seeds, for garnish
Instructions
- 1
In a bowl, combine the 300 g thinly sliced beef with 2 tablespoons soy sauce, 1 teaspoon oyster sauce, and 1-2 cloves minced garlic. Mix well and marinate for 10–15 minutes. Set aside.
⏱️ 15 min
- 2
Cut the 1 long English cucumber into long, thin strips. Sprinkle lightly with salt, cover, and let sit for 10 minutes. Drain and gently squeeze out any excess liquid. Discard the liquid.
⏱️ 15 min
- 3
Thinly slice the 1 red or yellow bell pepper and the 1/2 red onion. Chop the 1 bunch cilantro and slice the 1 bunch green onions. Mince the remaining 3-4 cloves garlic.
⏱️ 10 min
- 4
In a large bowl, combine the prepared cucumbers, bell pepper, red onion, chopped cilantro, and sliced green onions. Add 2 tablespoons soy sauce, the minced garlic (3-4 cloves), 1 tablespoon ground coriander, 1-2 teaspoons chili crunch oil, 1 tablespoon white vinegar, and salt to taste. Toss well.
⏱️ 5 min
- 5
Heat 1/4 cup avocado oil or vegetable oil in a pan over high heat. Add the marinated beef and stir-fry for about 2–3 minutes, until golden brown and just cooked through.
⏱️ 3 min
- 6
Pour the hot beef (with any remaining oil from the pan) over the prepared salad in the large bowl. Mix well so the heat from the beef releases the garlic aroma and blends the flavors. Garnish with toasted white sesame seeds. Serve immediately or slightly chilled.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Beef & Cucumber Salad (Asian-Style)
Beef & Marinade
- 300 g beef, thinly sliced (flank or skirt steak)
- 2 tablespoons soy sauce
- 1 teaspoon oyster sauce
- 1 clove garlic, minced
Salad
- 1 English cucumber, long
- 1 bell pepper, red or yellow
- 1/2 red onion
- 1 bunch cilantro, chopped
- 1 bunch green onions, sliced
- 3 cloves garlic, minced
Seasoning & Finish
- 2 tablespoons soy sauce
- 1/4 cup avocado oil or vegetable oil
- to taste salt
- 1 tablespoon ground coriander
- 1 teaspoon chili crunch oil, adjust to taste
- 1 tablespoon white vinegar
- as needed toasted white sesame seeds, for garnish
Instructions
- 1
In a bowl, combine the 300 g thinly sliced beef with 2 tablespoons soy sauce, 1 teaspoon oyster sauce, and 1-2 cloves minced garlic. Mix well and marinate for 10–15 minutes. Set aside.
⏱️ 15 min - 2
Cut the 1 long English cucumber into long, thin strips. Sprinkle lightly with salt, cover, and let sit for 10 minutes. Drain and gently squeeze out any excess liquid. Discard the liquid.
⏱️ 15 min - 3
Thinly slice the 1 red or yellow bell pepper and the 1/2 red onion. Chop the 1 bunch cilantro and slice the 1 bunch green onions. Mince the remaining 3-4 cloves garlic.
⏱️ 10 min - 4
In a large bowl, combine the prepared cucumbers, bell pepper, red onion, chopped cilantro, and sliced green onions. Add 2 tablespoons soy sauce, the minced garlic (3-4 cloves), 1 tablespoon ground coriander, 1-2 teaspoons chili crunch oil, 1 tablespoon white vinegar, and salt to taste. Toss well.
⏱️ 5 min - 5
Heat 1/4 cup avocado oil or vegetable oil in a pan over high heat. Add the marinated beef and stir-fry for about 2–3 minutes, until golden brown and just cooked through.
⏱️ 3 min - 6
Pour the hot beef (with any remaining oil from the pan) over the prepared salad in the large bowl. Mix well so the heat from the beef releases the garlic aroma and blends the flavors. Garnish with toasted white sesame seeds. Serve immediately or slightly chilled.
⏱️ 2 min