Like the tastes and textures of sushi and sesame beef? This mouthwatering Asian mash-up marries the best of both worlds into a salad. Fluffy rice is topped with seared beef, sprinkles of toasted sesame seeds and sided with pickled cucumber. A mayo drizzle and soy dressing complete the meal.
Cucumber Salad & Sesame Beef
Cucumber Salad & Sesame Beef
with fluffy basmati rice
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Beef
- Beef Schnitzel (without crumb)
- Black Sesame Seeds
- Cucumber
- Dressing
- Mayo
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
STEAMED RICE
Place the rinsed rice in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
DRESSED-UP CUCUMBER
In a bowl, combine the dressing with 1 tbsp of a sweetener (to taste). Add the cucumber matchsticks, a pinch of salt, and toss until fully coated. Set aside to marinate until serving.
TOASTED SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SEARED BEEF
Return the pan to medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan and season.
FIVE-STAR SALAD
Plate the rice up with the beef schnitzel on the side. Scatter over the toasted sesame seeds and serve the cucumber salad alongside, drizzled with some of the dressing. Drizzle over the mayo and dig in!
White Basmati Rice - 75ml
Dressing - 20ml
Cucumber - 100g
Black Sesame Seeds - 10ml
Beef Schnitzel (without crumb) - 150g
Mayo - 40ml
STEAMED RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
DRESSED-UP CUCUMBER
In a bowl, combine the dressing with 2 tbsp of a sweetener (to taste). Add the cucumber matchsticks, a pinch of salt, and toss until fully coated. Set aside to marinate until serving.
TOASTED SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SEARED BEEF
Return the pan to medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan and season.
FIVE-STAR SALAD
Plate the rice up with the beef schnitzel on the side. Scatter over the toasted sesame seeds and serve the cucumber salad alongside, drizzled with some of the dressing. Drizzle over the mayo and dig in!
White Basmati Rice - 150ml
Dressing - 40ml
Cucumber - 200g
Black Sesame Seeds - 20ml
Beef Schnitzel (without crumb) - 300g
Mayo - 80ml
STEAMED RICE
Place the rinsed rice in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
DRESSED-UP CUCUMBER
In a bowl, combine the dressing with 3 tbsp of a sweetener (to taste). Add the cucumber matchsticks, a pinch of salt, and toss until fully coated. Set aside to marinate until serving.
TOASTED SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SEARED BEEF
Return the pan to medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan and season. You may need to do this step in batches.
FIVE-STAR SALAD
Plate the rice up with the beef schnitzel on the side. Scatter over the toasted sesame seeds and serve the cucumber salad alongside, drizzled with some of the dressing. Drizzle over the mayo and dig in!
White Basmati Rice - 225ml
Dressing - 60ml
Cucumber - 300g
Black Sesame Seeds - 30ml
Beef Schnitzel (without crumb) - 450g
Mayo - 125ml
STEAMED RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
DRESSED-UP CUCUMBER
In a bowl, combine the dressing with 4 tbsp of a sweetener (to taste). Add the cucumber matchsticks, a pinch of salt, and toss until fully coated. Set aside to marinate until serving.
TOASTED SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SEARED BEEF
Return the pan to medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan and season. You may need to do this step in batches.
FIVE-STAR SALAD
Plate the rice up with the beef schnitzel on the side. Scatter over the toasted sesame seeds and serve the cucumber salad alongside, drizzled with some of the dressing. Drizzle over the mayo and dig in!
White Basmati Rice - 300ml
Dressing - 80ml
Cucumber - 400g
Black Sesame Seeds - 40ml
Beef Schnitzel (without crumb) - 600g
Mayo - 160ml
Woolies Products in this dish
