Thai Lime Beef Salad In Cucumber Cups
1-1/2 lbs fresh asparagus spears
¾-1 lb beef Sirloin steak
1 stalk lemon grass, white part only, finely chopped
¼ cup mint leaves, finely chopped
¼ cup basil leaves, finely chopped
½ cup kecap Manis, (sweet soy sauce)
½ cup lime juice
1 tbsp sesame oil
1 red chili, finely chopped or 1 tsp red chili flakes
1 tbsp fish sauce (optional)
2-3 Long English cucumbers
Combine marinade ingredients in a medium bowl, add steak and chill for 2 hours or overnight.
Heat a barbecue or broiler. Remove steak from marinade and cook to desired doneness (about 4 minutes per side for medium). Let meat cool then slice into very thin strips and mix with the cilantro, mint, and red pepper.
Cut the ends off the cucumbers and slice into ½ – ¾ inch slices. With a melon baller scoop out the flesh from each slice to make a well for the salad. Fill each cup with the Thai beef and serve on a platter garnished with some cilantro and mint leaves.