Name: Light and tasty cucumber beef rolls
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 2 Tbs oil; 1 onion wedges; 1 carrots julienned; 1 red pepper strips; 2 garlic cloves, crushed; 1.5 cm fresh ginger grated; 2 tsp cumin ground; 400 g steak rump, cut into strips; sea salt and freshly ground black pepper; 2 avocado puréed; 100 g cream cheese; lemon halved, juice only; sea salt and freshly ground black pepper; 2 cucumber ribbons; fresh coriander; sweet chilli sauce

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Ingredients (16)

2 Tbs	oil
1	onion — wedges
1	carrots — julienned
1	red pepper — strips
2	garlic — cloves, crushed
1.5 cm	fresh ginger — grated
2 tsp	cumin — ground
400 g	steak — rump, cut into strips
	sea salt and freshly ground black pepper

AVOCADO PURéE

2	avocado — puréed
100 g	cream cheese
	lemon — halved, juice only
	sea salt and freshly ground black pepper
2	cucumber — ribbons
	fresh coriander
	sweet chilli sauce

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Method:

Heat a frying pan, add 1 tbsp oil and toss in the onion, carrot and pepper, sauté for 2 minutes, then add the garlic, ginger and cumin. Sauté for another minute.
Remove from pan and set aside. Add the remaining oil and toss in some of the rump, fry in batches until brown. Return the onion mixture to the pan, season, and stir together for a minute.

For the avocado purée

Combine avocado, cream cheese and lemon juice until smooth. Season well.

To assemble

Line your counter top with plastic wrap and place 4 cucumber ribbons length ways so they overlap each other, spread with avocado purée. Place a large dollop of mixture at the one end of the cucumber, top with coriander, then roll up as you would a sushi roll, using the plastic wrap to guide you. Repeat with remaining ribbons and mixture.
Serve with sweet chilli sauce.

Words and image: Fairlady magazine

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