Asian Beef and Cucumber

A single plated serving of Asian beef and cucumber

The steak is first marinated in an Asian-influenced marinade before being braised to create this Asian Beef and Cucumber dish. It is thinly sliced and served on a bed of fresh cucumber with fresh herbs. This can be served as a main dish or a first course.

For the steak lovers out there, this is a great option for when you want to try something a little different. The steak is first marinated before being braised and served on a bed of cucumbers.

Resting and cutting the steak is an important step in the process. If you do not rest the steak, the juice can end up on the chopping board rather than in the meat. Cutting against the grain makes sure the meat is tender in the mouth. This is even more important in using a lower quality cut. 

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Looking down on a camp plate lined with sliced cucumber around the whole edge and slices of steak in the center garnished with green onion and cilantro.
Taking a little time to arrange the cucumber creates a very pleasant presentation.
The cooked steak on a chopping board part way through being sliced.
When cutting the steak make sure it is against the grain to create a better texture when eating.
A camp plate with slices of cucumber covering the whole center in overlapping circles.
Many Asian dishes use noodles or rice as the accompaniment, this one uses cucumber that when arranged carefully creates a delightful presentation.
A thick steak starting to be sliced.
When a steak is well rested it doesn’t release juice onto the chopping board. The meat can be thinly sliced to serve.
A single plated serving of Asian beef and cucumber
This heathy Asian steak dish is garnished with cilantro and sliced green onions.

Asian Beef and Cucumber Recipe

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A single plated serving of Asian beef and cucumber
The steak is first marinated in an Asian-influenced marinade before being braised to create this Asian Beef and Cucumber dish.
Preparation 15 minutes
Cook 15 minutes
Ready in 30 minutes
Servings 2 Servings
CourseDinner
InfluenceAsian
DifficultySeasoned
MethodBraise
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Ingredients

Steak Marinade

  • 6 cilantro roots
  • 4 tablespoons soy sauce
  • 2 tablespoons peanut oil plus additional for cooking
  • 1 teaspoon sesame oil
  • 2 tablespoons ground black pepper
  • 1 tablespoon white sugar
  • 10 ounces thick steak

To Serve

  • 1 cup water
  • 2 cm ginger finely diced
  • 1 cucumber
  • 1 green onion finely sliced
  • 1 sprig fresh cilantro to garnish

Equipment

  • wok or skillet

Directions

Steak Marinade

  • Finely dice the cilantro roots as fine as possible, or use a mortar and pestle to grind.
  • In a sealable plastic bag add the cilantro roots, soy sauce, peanut oil, sesame oil, black pepper, and sugar. Mush together to create a thick liquid/thin paste.
  • Prepare the steak by removing any excess fat, gristle, or silverskin. Place in the bag with the marinade and make sure it is smeared to cover the whole steak. Place in a cool place to marinate for 45 minutes.

To Cook

  • Preheat a skillet or wok, then add a drizzle of peanut oil. Add the steak and sear on every side until well browned. At this point, the outside is cooked but the inside is still raw.
  • Add to the skillet or wok the water and ginger to braise the steak until medium-rare, about 10 minutes. Remove from the heat and rest, reserve the braising liquid.

To Serve

  • Thinly slice the cucumber and decorate the serving plates with it.
  • Thinly slice the steak against the grain, and serve evenly onto the two serving plates.
  • Top the steak and cucumber with the braising liquid as a sauce. Garnish with green onions and cilantro leaves. 

Nutritional Information

Sodium: 2099mgCalcium: 77mgVitamin C: 8mgVitamin A: 627IUSugar: 9gFiber: 3gPotassium: 792mgCholesterol: 86mgCalories: 518kcalMonounsaturated Fat: 17gPolyunsaturated Fat: 6gSaturated Fat: 12gFat: 37gProtein: 34gCarbohydrates: 16gIron: 4mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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