• Cut the steaks into 1 inch cubes, no bigger than that. Slightly smaller is perfectly fine. You’ll find that you will have a couple that are slightly smaller and not quite cubes. If they’re big enough, use them, if not, well, pop them in your mouth!
  2 sirloin steaks
• Season with salt and pepper.
  pepper, 1 pinch salt
• Heat the oil in a large frying pan/skillet on high heat.
  1 tsp vegetable oil
• When it is just reaching the smoking stage, quickly sauté the steak cubes, browning them all over. You might have to do this in 2 batches if your pan isn’t big enough.
• You shouldn’t need more than 2 minutes for this. Try and brown/sear the meat all over. The middle should still be pink, unless of course, you like your meat well done!
• Dish out onto a plate lined with kitchen paper and leave to cool.
• Top and tail the cucumber and cut them in half, lengthwise.
  1 large cucumber
• Using either a broad vegetable peeler or a sharp knife. Cut thin slices about 5-6 inches long.
• Pat the cucumber slices dry with kitchen paper and set aside.

Assembly

• Lay a cucumber slice out.
• Spread some mayonnaise on.
  mayonnaise
• Place a steak cube about half to one inch away from the edge close to you.
• Roll it up, finishing with the rolled end at the bottom.
• Get a leaf, place it on top of the parcel and pierce it through with a toothpick.
  herb of your choice for topping – shiso, coriander, Thai basil
• Place 1 tsp or so of the chilli sauce into each serving dish and top with a cucumber parcel. Voila!

Sweet Chilli Sauce

• Mix everything together and simmer for 10 minutes to thicken. Check seasoning and that's it!
  2 large red chillies, 100 ml water, 100 g caster/granulated sugar, 50 ml Chinese rice vinegar or ordinary clear vinegar, 1 pinch salt