Name: Beef and crunchy cabbage salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
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; 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

Beef and crunchy cabbage salad

With juicy sirloin steak sliced and shaken up with chinese cabbage, vegetables and a hot, fragrant sauce, this quick salad makes a statement.

Serves 4

Prep

15M

Cook

10M

Total

25M

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

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

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.