Appetizers » Thai Beef in Cucumber Cups
Learning how to make the cucumber cups will open up a whole world of possibilities for appetizer ideas. The Thai Beef with the Cucumber Cups is a winning combination and we recommend you start with this nice light appetizer and branch out on your own from there.
Print Recipe
Makes approximately 24-30 appetizers
Ingredients
Cucumber
- 2 English cucumbers, sliced into ¾" to 1" pieces
Beef
- 1 lb tenderloin or flank steak
Marinade
- 2 tbsp lime juice
- 1 tsp sugar
- 1 tsp fish sauce
- 1 tbsp minced garlic
- 1 jalapeño pepper, minced
Nuoc Chom Sauce
- 3 tbsp lime juice
- 1 ½ tbsp fish sauce
- 2 tbsp sugar
- 1 tsp minced garlic
- 1 minced jalapeño (or ½ red,½ green jalapeño for color variation), minced
- 1 tbsp minced carrot
- 1 tbsp minced red pepper
- 1 ½ tsp minced chive
- 1 tbsp warm water
How-to
Prepare Cucumber Cups
- Peel the cucumbers and cut into 3/4" to 1"
- Using a melon ball scoop, form a cavity in the cucumber slices
Prepare the Nuoc Chom
- Combine Nuoc Chom ingredients and stir until sugar is dissolved
Prepare the Marinade
- Combine marinade ingredients and pour marinade over beef
- Marinate for 30 minutes
Grill the Beef
- Grill flank steak over medium heat to an internal temperature of 120 degrees (medium rare)
- Allow meat to cool. Once chilled, chop meat to ¼" dice and combine with Nuoc Chom
Assemble
- Fill cucumber cups with Thai beef mixture
- Garnish with shaved scallion or cilantro leaf
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