Ingredients : Serves 4
250 g lean rump
2 green cucumbers
2 teaspoons sesame oil
1 tablespoon light soy sauce
1/2 teaspoon sugar
1/4 teaspoon cayenne pepper
1 tablespoon vegetable oil
2 tablespoons sesame seeds, toasted and
Salt to taste
To ensure that the beef is firmed enough
to be cut into paper-thin slices, freeze it for a short period. The
slices should be about 5 cm long and 12 mm wide. Place the sliced beef
in a bowl and add the sesame oil, salt, sugar, soy sauce and cayenne
pepper. Mix well with the hand for the seasonings to penetrate the meat
well. Peel the cucumbers, leaving a thin strip of green skin at
intervals for decorative effect. To do that you can use a fork to scrape
the form that pattern. Cut in halves lengthways. Remove the seeds and
cut crossways into medium-thin slices.
Heat the wok with oil, add the beef and
stir fry on high heat for about 1 minute. Add cucumber and toss for
another 1 minute. Let the mixture simmer until cucumber is half cooked.
It should be tender but still crisp. Garnish with sesame seeds and serve
hot with steamed white rice.