-
Freeze the
beef for a short time to make it firm enough to cut into paper-thin
slices.
-
Slices should
be about 5cm long and 12 mm wide.
-
Put beef in a
bowl and add sesame oil, soy, salt, sugar and cayenne pepper.
-
Mix well with
the hand so flavorings penetrate meat.
-
Peel
cucumbers, leaving a thin strip of green skin at intervals for
decorative effect.
-
Cut in halves
lengthways, scoop out seeds them cut crossways into medium-thin slices.
-
Heat the oil
in a wok, swirl wok to coat with oil, add beef and stir fry on high heat
for 1 minute.
-
Add cucumbers
and toss for a further minute, then let mixture simmer until cucumber is
half cooked.
-
It should be
tender but still crisp.
-
Garnish with
sesame seeds and serve hot with white rice.