Beef salad materials

I was trying out something with fried beef. It was a beef, first fried in sweet flour paste, then coated with oat bran. After a taste of it, I also made some sliced spicy cucumber. Then it dawned on me that these two ingredients could make a wonderful salad, along with some peanuts, wasabi peas, and a few other chopped vegetables.

Recipe: Spicy and sweet beef salad (for 2-3)

Ingredients:
For the beef
- 4 oz lean beef, very thinly sliced to 2" big
- 1/4 cup oat bran (or toasted white sesame seeds)
- 1.5 tablespoon (TB) sweet flour paste
For the cucumber
- 1/2 cucumber, quartered lengthwise, then very thinly sliced
- 2 teaspoons Sichuan chili paste
Other ingredients
- 1/4 cup lightly salted shelled peanuts
- 1 TB wasabi peas snack
- 1/3 medium carrot, cut to 1/4" slices
- 1 Thai eggplant, cut to 1/4" slices

Procedure:
1. Using a non-stick pan, spread beef slices evenly in a thin layer on the pan. Allow to cook on med-high heat until beef starts to give out water. Then add sweet flour paste and mix slowly with the liquid in the pan. Turn heat down and stir the beef to coat all sides evenly with the paste (taking about 1-2 minutes). Do not allow the pan to go completely dry. Add 1-2 teaspoons of water if necessary to keep the ingredients slightly moist. When the beef is fully cooked, turn heat off. Allow the pan to cool down for 1-2 minutes. Then sprinkle oat bran and mix well with the beef. The beef should be very slightly moist so that the oat bran can stick on its surface. Set beef aside.
2. Mix cucumber slices with Sichuan chili paste and set aside for 10 minutes. Drain any liquid afterwards.
3. At serving time, mix cucumber with other chopped vegetabless first. Then toss in the beef, the peanuts and wasabi peas. Serve at room temperature.