So effortless, fresh and tangy. A light alternative in the summer months.


  • 300 g roast beef, finely chopped

  • 4 spring onions, finely chopped

  • 2 handfuls bean shoots, chopped

  • 1 handful mint leaves, chopped

  • 1 handful coriander leaves, chopped

  • 2 continental cucumbers

  • 1 long red chilli, deseeded, finely chopped (optional)

  • 1 handful chopped peanuts, roasted (optional)

  • Dressing

  • 6 tablespoons lime juice

  • 2 tablespoons soy sauce

  • 2 tablespoons fish sauce

  • 2 tablespoons sesame oil

  • 2 garlic cloves, crushed

  • ¼ tablespoon grated ginger (optional)


  • 1.

    To make dressing, shake ingredients in a jar until combined. Taste and adjust to your liking.

  • 2.

    Mix chopped beef with finely chopped spring onions, chopped bean shoots, mint and coriander. Toss with enough dressing to flavour but not make it too sloppy.

  • 3.

    Cut continental cucumbers into 1½ cm lengths. Then hollow out the seeds (only halfway) making a cup. Fill with beef mix and top with chopped chilli and chopped nuts.

  • 4.

    Sprinkle with chopped chilli and peanuts.

  • Tip:

  • 1.

    For a really quick option drop into your local deli and pick up some sliced rare roast beef. You can make the beef mixture ahead of time but do not add the herbs until you are ready to fill the cucumber cups.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 196kj
  • Fat Total 10g
  • Saturated Fat 3g
  • Protein 14g
  • Carbohydrate 11g
  • Sugar 2g
  • Sodium 797mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Summer TABLE is an interactive cookbook available from independent bookstores across Australia, Big W or at RRP $34.95


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