Cut 800 g flank steak across the grain into 2 cm cubes. Slice 350 g cucumber and chop 35 g garlic; reserve half the garlic for the sauce.

Ingredients

• 800 gBeef, flank, steak, separable lean only, trimmed to 0" fat, choice, raw
• 350 gCucumber, with peel, raw
• 55 gSoy sauce made from soy and wheat (shoyu)
• 25 gSugars, granulated
• 35 gGarlic, raw
• 6 gSpices, pepper, black
• 80 gLime juice, raw
• 30 gOil, peanut, salad or cooking

Method

1. Cut 800 g flank steak across the grain into 2 cm cubes. Slice 350 g cucumber and chop 35 g garlic; reserve half the garlic for the sauce.
2. Mix beef with 55 g shoyu, 25 g sugar and half the garlic. Cover and marinate for 15 minutes in the refrigerator.
3. Heat a wok to 210 °C. In two batches, fry the beef in 30 g oil for a total of 4 minutes until the centres reach 63 °C; transfer to a plate.
4. Mix 80 g lime juice, 6 g pepper and the remaining garlic. Divide beef with cucumber into four servings and serve with all the lime sauce.