Spicy Asian cucumber salad

Ingredients:

6 Mini cucumbers or Persian cucumbers

2 tsp Salt, to drain water

Sauce:

1 tbsp Regular soy sauce not light or dark!

2 cloves Garlic minced

1 tbsp Rice vinegar or white vinegar

1 tbsp Chinese chili oil

1 tbsp white granulated sugar

1 tsp Sesame oil

1 tsp Sesame seeds

2 tbsp green onion finely sliced

Method:

Wash cucumbers and cut off the ends. Cut in any shape. Transfer to a large bowl.
Sprinkle salt over cucumbers and gently massage it into them. Let cucumbers soak in salt for 5 minutes (no more than 10 minutes or they will break down). Rinse with cold water at least 3-4 times to completely remove the salt. Strain and set aside.
Combine sauce ingredients in a separate bowl.
Pour sauce over cucumbers and gently mix. Enjoy!

Teriyaki beef bowl

Ingredients:

1/3 cup soy sauce (80ml)
3 Tbsp brown sugar
1 1/2 Tbsp white vinegar
1 tsp Dijon mustard
1 tsp garlic powder
500 g beef stir fry or sliced rump steak
1 Tbsp cornflour dissolved in 1/2 cup cold water (125ml)
1 Tbsp sesame seeds
1 Tbsp sesame oil

Also read: What's on the menu - Ice lollies for the summer

1 1/3 cups sushi rice (350g)
2 cups cold water (500ml)
1 1/2 Tbsp white vinegar
1/2 Tbsp caster sugar
1/4 tsp salt
400 g can whole corn kernels
TO SERVE
60 g baby cos lettuce
1 large carrot
2 Tbsp sushi ginger
1 cup frozen edamame beans (155g)

Instructions:

PREPARE TERIYAKI SAUCE & BEEF

In a small saucepan (don’t heat yet), whisk together soy sauce, sugar, vinegar, mustard and garlic powder.
Place beef in a shallow dish and pat dry. Season with salt and pepper and spoon 3 tablespoons of sauce over the top. Stir to combine and leave to marinate while you prepare other ingredients. Whisk cornflour mixture into remaining sauce in saucepan.

COOK RICE

Rinse rice well under cold water. Place in a medium-large non-stick pot and stir in water. Bring to the boil, then reduce heat to medium, cover with a lid and leave to simmer for 15 minutes. Remove from heat and leave to rest for 5 minutes.

INGREDIENTS

Meanwhile, shred lettuce and julienne or grate carrot. Chop ginger into smaller pieces. Microwave edamame beans for 2 minutes, until warm.

COOK SAUCE AND BEEF

Gently simmer teriyaki sauce on medium heat until it has thickened a little.
While sauce is simmering, heat a large wok or frying pan on medium-high. Add sesame seeds and cook for a couple of minutes, until toasted. Remove from pan and set aside. Increase heat to high and add oil. Stir-fry beef for 3-4 minutes, until browned all over.

SERVE

Stir vinegar, sugar, salt and drained corn kernels into rice. Divide between individual serving bowls and top with beef, lettuce, carrot, beans and ginger. Drizzle teriyaki sauce over the top and finish with a sprinkle of sesame seeds.