Preparation time: 15 minutes
Cooking time: 15 minutes
 

1. Slice the beef very thinly. Peel and thinly slice the onion. Peel and crush the garlic.
2. Halve the cherry tomatoes. Cut the cabbage into thin strips; wash and pat dry.
3. Cut the cucumber in half lengthwise and scoop out the seeds with a small spoon. Cut the flesh into thin slices.
4. Rinse and drain the bean sprouts.
5. Heat half the oil in a wok; stir fry the beef slices until browned. Set aside.
6. Heat the remaining oil in the wok; stir fry the onion and garlic for two minutes over high heat; stir in the chili paste.
7. Return the beef to the wok; add the sauces, lime juice, tomatoes and cabbage and cook 3 minutes.
8. Place the mixture onto a platter and add the mint, cucumber and soy sauce. Mix gently and serve immediately.