About: I am a 82-year-old self-proclaimed Chef who has spent most of his life in the hotel/resort tourism industry. I have traveled up and down the east coast of the United States from New York to Key West, and from …

If you've never eaten stir-fried cucumbers before this recipe may surprise you! The cucumbers will remain crunchy, the beef will be tender, and the red chilies will be surprisingly mild. The dish is quick and easy to prepare, and it is full of protein.


  1. 2 TBS Cooking Oil with a high smoking point (I us LouAna's 100% pure Coconut Oil)
  2. 8 ounces Sirloin Tip or other lean beef
  3. 1 Medium or 1/2 Large English Cucumber
  4. 3 Cloves Garlic
  5. 3 or 4 Green Onions with tops
  6. 2 Red Chili Peppers
  7. 2 teaspoons Cornstarch
  8. 3 TBS Light Soy Sauce
  9. 1 TBS Hoisin Sauce
  10. 1 teaspoon Sesame Oil
  11. 1 teaspoon Roasted (Toasted) Sesame Seeds
  12. S&P to taste (Careful with the Salt; the Soy Sauce may provide enough)


  1. Slice the beef into thin strips and place in glass bowl or container with a lid.
  2. Mix together the Cornstarch and Soy Sauce; pour the mixture over the beef strips, stir to mix, and refrigerate for at least 30 minutes. (I prefer to marinate the beef in the refrigerator for an hour or two, mixing occasionally thus thoroughly coating the beef strips with the marinade).

While the meat is marinating:

  1. Split the cucumber lengthwise into two even halves; removed the seeds with the side of a tablespoon and discard. Slice the flesh into thin strips and set aside.
  2. Remove the stems from the Red Chili Peppers and discard. Slice the peppers in half and remove and discard the seeds and white veins. Slice the peppers into thin strips and set aside. WASH YOUR HANDS!
  3. Slice the Green Onions, including some of the green tops, into thin rounds and set aside.
  4. Smash, peel, and chop the Garlic and set aside.


When you are ready to start cooking:

  1. Heat 1 TBS of Oil in a Wok or Heavy Pan over Medium-high heat. When the Oil is hot, add the Cucumber slices and Stir-Fry for 1 or 2 minutes, or just until they begin to brown. Remove from pan and set aside.
  2. Add the remaining TBS of Oil to the Wok. Remove the beef from the bowl, drain and reserve any liquid, and add the meat to the Wok along with the strips of Red Chilies. Stir-fry the beef just until the meat is no longer red (you want to keep the meat rare or medium-rare at this stage of cooking).
  3. Return the Cucumber slices to the Wok. Add the sliced green onions and garlic and stir fry for another minute. Reduce the heat to medium-low; add the *reserved marinade and the Hoisin Sauce to the pan and simmer for 1 or 2 minutes. (You can add a little vegetable or beef broth, or even a couple of TBS's of water if you need more liquid).
  4. Remove the Pan from the burner; taste, and season with S&P if needed.

*NOTE: When I removed the marinated beef from the refrigerator, I realized that there was almost no liquid left in the bottom of the bowl. I knew then that I would probably need more liquid to complete the stir-fry so I quickly heated a cup of water with a teaspoon of beef bullion and set the liquid on the back of the stove. I'm glad that I did that because I had to add about 1/2 cup of broth to the Wok during the final stage of cooking (during the simmering process).

Step 4: TIME TO EAT . . .

This dish is best served over cooked rice or noodles. I served mine over a mixture of Wild & Long gain Brown Rice, along with a sprinkle of Toasted Sesame Seeds and a few cups of imported Sake.



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