I love Thai food and it has the advantage of often being low in calories and high in flavour. One thing to watch out for in this recipe is that I use a sweet chili sauce that has 29 calories per tablespoon, I have seen some that have as much as 110 calories per tablespoon, so check before. The other ingredient here that may be a little harder to find is palm sugar, feel free to substitute light brown sugar.
2 Cucumbers 250 g Beef Fillet Cooking spray handful of cilantro (coriander) finely chopped 1 Tablespoon sweet chili sauce 1 Clove Garlic 2 Tablespoons palm sugar 1 tablespoon fish sauce 1 tablespoon soy sauce 1/4 Cup of lime juice
Method
Mix all the ingredients except the beef, cilantro and cucumber together until the sugar has dissolved. I find that sometimes it is easier to mix this dressing and let it sit for a while because I don't have the patience to finely chop the palm sugar and sometimes it takes a while to dissolve, but moving on. Spay a non stick fry pan and cook the beef until it is cooked to your liking. I like mine to be fairly rare in this dish and i believe that the Thai beef salad that this is based on requires a rare, but if that is not to your taste, cook it more. Slice the beef into fairly small thin slices and mix with the dressing. Cut the cucumber into 3/4 inch slices and scoop out most of the middle, leaving a little at the bottom to form a "cup". Mix the cilantro with the beef. Fill the cucumber cups with a little of the beef and serve immediately.
