A savory but not sweet stir-fry that has a light and thin sauce.
Freeze the beef for a short time to make it firm enough to cut into paper-thin slices. Slices should be about 2 inches long and 1/2 inch wide. Put the beef in a bowl and add sesame oil, soy sauce, salt, sugar, cayenne and lime juice. Mix with the hand so flavorings penetrate meat.
Peel cucumbers, leaving a thin strip of green skin at intervals for decorative effect. Cut in halves lengthwise, scoop out seeds then cut crosswise into medium-thin slices.
Heat vegetable oil in a wok, swirl to coat with oil, add beef and stir fry on high heat for 1 minute. Add cucumbers and toss for a further minute, then let mixture simmer until cucumber is half cooked. Cucumber should be tender but still crisp.
Garnish with sesame seeds and serve hot with white rice.
By Alex Gibbons