| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Servings |
|
Ingredients
- 500 grams beef fillet
- 1/2 Wombok / Chinese cabbage
- 1/2 purple cabbage
- 1 bag of Asian leaf mix
- 1 red capsicum
- 1 large carrot
- 4 spring onions
- 1 punnet of cherry tomatoes
- 1 lebanese cucumber
- 1 cup bean shouts
- 1 bunch mint
- 1 bunch coriander
- 1 in lime cutwedges
- 1 packet crunchy dried noodles
- For the Dressing
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon grated palm sugar
- 1 tablespoon fish sauce
- 2 teaspoons sesame oil
- 1 teaspoon soy sauce
- 2 teaspoons finely grated fresh ginger
- 1 garlic clove crushed
Ingredients
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Instructions
- Whisk together lime juice, palm sugar, fish sauce, sesame oil, soy sauce, ginger and garlic in a jug.
- Place the steak in a glass or ceramic dish.
- Drizzle with half the dressing. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to develop the flavours.
- Preheat a barbecue grill or chargrill pan on high.
- Cook steak on grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 10 minutes to rest.
- Wash all the vegetables and chop up
- Place all the chopped vegetables in a large bowl.
- Thinly slice steak across the grain and add to the top of the salad.
- Drizzle with remaining dressing and gently toss to combine
- Garnish with the dried noodles, extra bean spouts and chopped up coriander and mint.
- Squeeze the fresh lime over the top
- Serve, eat and enjoy!
Recipe Notes
Equipment
Pan or BBQ for cooking meat
Large serving bowl
Small bowl
measuring spoons
Knife
Chopping board
Optional Extras
If there are no nut allergies in your family you can add some chopped peanuts when garnishing and serving
Adult Assistance
Cooking the Beef in pan or BBQ
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