• 6 Lebanese cucumbers
  • 1 tablespoon olive oil
  • 500g fillet beef, cut into
  • 2cm-thick slices
  • 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
  • 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.
  • 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.
  • 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.