Beef and crunchy cabbage salad
The Australian Women's Weekly, March 2008.
Serving size: Serves 4
Cuisine type: Asian,
ThaiCooking time: Less than 30 minutes
Special options: Diabetic,
Egg free,
Heart friendly,
Low Carb,
Low cholesterol,
Low fat,
Low GI,
Nut freeCourse: Lunch,
MainFavourite flavours: Beef,
Easy recipes,
Salad
INGREDIENTS
500g beef sirloin steaks
½ medium (800g) wombok (Chinese cabbage), trimmed, shredded finely
1 medium (120g) carrot, grated coarsely
150g snow peas, sliced lengthways
2 cups (160g) bean sprouts
½ cup loosely packed fresh mint leaves
½ cup loosely packed fresh coriander leaves
Dressing
½ cup (125ml) lime juice
2 tablespoons fish sauce
¼ cup (65g) grated palm sugar or
brown sugar
2 small fresh red Thai chillies,
chopped finely, optional
METHOD
Cook the beef on a heated, oiled grill plate (or grill or barbecue) until browned all over and cooked as desired. Transfer beef to a warmed plate, cover loosely with foil, stand for 5 minutes. Slice thinly.
To make the dressing, combine all ingredients in a screw-top jar; shake well.
Combine the wombok, carrot, snow peas, sprouts and herbs in a large bowl. Add beef and the dressing, toss gently.
Not suitable to freeze or microwave.
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