Ingredients

• 1 telegraph cucumber
• 1 mango
• 1 tblsp oil
• 600 grams New Zealand Quality Mark lean beef stir-fry or finely sliced beef schnitzel
• 1 red pepper, cored, deseeded and sliced
• 4 sticks celery, trimmed and sliced
• 3-4 spring onions, trimmed and sliced

Dressing

• 1 tsp oil
• 2 tsp minced fresh ginger
• 1 tsp chilli paste
• 1 tsp minced fresh garlic
• 2 tblsp each chopped fresh mint and coriander
• 3 tblsp Thai fish sauce
• ¼ cup lime juice
• 1 tsp brown sugar

Method

1. Halve cucumber lengthways, scoop out and discard the seeds. Slice thinly.
2. Peel and slice mango.
3. Heat oil in a wok and brown the beef strips in small batches over a high heat. Remove beef to a dish as it is browned.
4. Toss together the hot, cooked beef with the cucumber, mango, pepper, celery, spring onions and the dressing. Serve immediately.

Dressing

1. In a small saucepan heat oil and gently cook ginger, chilli and garlic until fragrant. Mix with the mint, coriander, Thai fish sauce, lime juice and brown sugar.

Cooks Tips

Grilling Tips - Trim meat if necessary- remove silverskin, connective tissue or fat. - Dry meat browns better than wet meat - pat wet or marinated meat dry before grilling. Brush meat with oil or rub with infused oil; this adds flavour and prevents meat from sticking to grids.