Ingredients:
For beef
- 1 piece flank steak, about 4 oz (125 g);
- 2 tablespoons all purpose flour;
- 1/2 cup (120 ml) safflower oil;
- 1 Persian cucumber;
- Sea salt.
For Asian dipping sauce
- 2 tablespoons pickled red onions with lemon juice;
- 1/4 cup (60 ml) balsamic vinegar;
- 1 tablespoon fish sauce (in Asian food store or supermarket);
- 1/2 tablespoon honey.
Recipe:
Serving for 2
For beef
- Cut the flank beef into 1/4” (6 mm) thick 3” (7.5 cm) long strips;
- Add sea salt and set aside for 5-10 minutes;
- Coat with flour;
- Add safflower oil in a small sauce pan over medium high heat;
- Add the flank steak strips when oil gets hot;
- Fry them until golden brown;
- Take out and set aside;
- Peel Persian cucumber and julienne;
- Place on the bottom of a plate;
- Top with fry flank steak, serve with dipping sauce.
For Asian dipping sauce
- Mix pickled red onions, balsamic vinegar, fish sauce and honey;
- Adjust for your own taste;
- Put in small bowl and top with oil from the beef.