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  • 2 baby cucumbers
  • 2 knobs ginger
  • 2 cloves garlic
  • 500 g beef strips
  • mixed sesame seeds
  • 12 mini flour tortillas
  • ½ cup Japanese dressing
  • mixed green salad
  • ½ cup coconut sweet chilli mayonnaise
  • olive oil
  • 4 tablespoons vinegar (rice wine or white wine)
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 2 tablespoons soy sauce
  • 1 tablespoons honey

Thinly slice the cucumbers into batons.
In a medium bowl, combine the vinegar, sugar and salt. Stir to dissolve and add the cucumber.
Toss to coat, then set aside, tossing every few minutes to coat in the dressing.
Finely grate the ginger. Finely grate the garlic.
In a medium bowl, combine the ginger, garlic, soy sauce and honey. Add the beef strips and toss to coat.
Heat frying pan and add the mixed sesame seeds and toast, tossing, until golden; 3 – 4 minutes. Transfer to a small bowl.
Return the pan to a heat with a drizzle of olive oil.
Add ½ the beef strips, shaking off any excess marinade, and cook, tossing, until browned, 1 – 2 minutes. Transfer to a plate.
Repeat with the remaining beef strips.
Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through. Combine the Japanese dressing with a drizzle of olive oil. Add the salad mix and the toasted sesame seeds and toss to coat.
Drain the pickled cucumber. Spread the base of a tortilla with coconut sweet chilli mayonnaise and top with the Japanese salad, beef strips and pickled cucumber.

Recipe and photo: Louise Venter

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