Beef and crunchy cabbage salad

ingredients

• Dressing

  • 1/2 cup (125ml) lime juice
  • 2 tablespoon fish sauce
  • 1/4 cup (65g) grated palm sugar or brown sugar
  • 2 small fresh red thai chillies, chopped finely, optional

• Beef and crunchy cabbage salad

  • 500 gram beef sirloin steaks
  • 1/2 medium (800g) wombok (chinese cabbage), trimmed, shredded finely
  • 1 medium (120g) carrot, grated coarsely
  • 150 gram snow peas, sliced lengthways
  • 2 cup (160g) bean sprouts
  • 1/2 cup loosely packed fresh mint leaves
  • 1/2 cup loosely packed fresh coriander leaves

method

• Beef and crunchy cabbage salad

  • 1

    Cook the beef on a heated, oiled 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

  • 2

    To make dressing, combine all ingredients in a screw-top jar; shake well

  • 3

    Combine the wombok, carrot, snow peas, sprouts and herbs in a large bowl. Add beef and the dressing, then toss gently.

notes

Not suitable to freeze or microwave.