The steak is first marinated in an Asian influenced marinated before being braised to create this Asian Beef and Cucumber dish.

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 cucumber.

Resting and cutting the steak is an important step in the process, not resting means 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. 

Recipe Directions

1. Steak Marinade

2. Finely dice the coriander (cilantro) roots as fine as possible, or use a mortar and pestle to grind.

3. In a sealable plastic bag add the coriander root, soy sauce, peanut oil, black pepper, and sugar. Mush together to create a thick liquid/thin paste.

4. Prepare the steak by removing any of the 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.

5. To Cook

6. 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.

7. 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.

8. To Serve

9. Thinly slice the cucumber and decorate the serving places with it.

10. Thinly slice the steak against the grain, serve evenly onto the two serving plates.

11. Top the steak and cucumber with the braising liquid as a sauce. Garnish with spring onion and cilantro leaves.