Meat Recipes: Thai Beef and Cucumber Salad Recipe 

Ingredients:

• 500g beef steak, about 2cm thick
• 1 cucumber, cut lengthwise in half, then crosswise into thin slices
• 1 teaspoon olive oil
• 1 cup halved cherry tomatoes
• 2 tablespoons chopped fresh coriander
• 2 tablespoons chopped unsalted dry-roasted peanuts

Beef Marinade:

• 1/3 cup reduced salt soy sauce
• 1/4 cup creamy peanut butter
• 1 tablespoon minced fresh ginger
• 1 teaspoon minced garlic
  

Cucumber Marinade:

• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 tablespoon minced fresh ginger
• 1 tablespoon fresh lime juice

Method:

1. Cut beef steak lengthwise in half, then crosswise into 3mm thick strips. Combine beef marinade ingredients in large bowl. Add beef; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
2. Whisk cucumber marinade ingredients in medium bowl until sugar is dissolved. Stir in cucumber. Cover and marinate in refrigerator 20 to 30 minutes.
3. Drain cucumber in colander; discard marinade. Set aside.
4. Remove steak from marinade; discard marinade. Heat oil in large skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef.
5. Toss cucumber, tomatoes, cilantro and peanuts in large bowl. Divide evenly among 4 plates. Arrange steak slices over salad.

Barossa Valley Riesling with...

A private label riesling from one of the best known Barossa wineries. This riesling has aromas of grapefruit and lemon peel with delicate blossom overtones, and a lively and refreshing palate with a hint of ripe tropical fruits on the finish.