Thai Beef Cucumber Cups

* 3 large Cucumbers
* 1 tablespoon Olive Oil
* 500g Fillet Beef (cut into 2cm-thick slices)
* 1 small Spanish Onion (finely chopped)
* 1/4 cup Mint Leaves (finely chopped)
* 2 tablespoons Coriander Leaves (finely chopped)
* 1 tablespoon Sweet Chilli Sauce
* 1 tablespoon Fish Sauce
* 1 tablespoon Lime Juice
* 1 teaspoon Brown Sugar
* Extra Coriander leaves, to serve

- Cut cucumbers into 2cm-thick slices, then using a melon-baller or teaspoon, scoop out seeds, leaving cucumber 'cups'. Place onto a tray or platter
- Heat some oil in a frying pan over medium to high heat until hot.
- Cook steaks for 2 minutes each side or until cooked as you like (rare is best for this recipe as they go on cooking in the dressing)
- Leave Steaks to cool for 10 minutes before thinly slicing across the grain.
- Combine steak, onion, mint and coriander in a large bowl.
- Whisk sweet chilli sauce, fish sauce, lime juice and sugar together in a jug until well combined then pour over salad and toss gently to combine.
- Spoon beef salad into cucumber cups and garnish with coriander leaves