Satay beef coleslaw

  • 15 mins preparation
  • 5 mins cooking
  • Serves 6
  • Print


Satay beef coleslaw
  • 650 gram budget beef rump steak, trimmed
  • cooking oil spray
  • 1/2 medium red cabbage, finely shredded
  • 100 gram packet crunchy fried noodles, broken
  • 1/3 cup fried shallots
  • 1 large red capsicum, thinly sliced
  • 1/2 cup small basil leaves, plus 1/4 cup extra
  • 1/2 cup mint leaves, shredded, plus 1/4 cup small leaves extra
  • 1/2 cup dry roasted peanuts, chopped
  • 1/2 cup bought satay sauce


Satay beef coleslaw
  • 1
    Heat a char-grill pan over moderate heat. Spray beef with oil. Cook beef for 2 minutes each side for medium-rare, or until cooked to your liking. Transfer to a heatproof plate. Cover with foil; rest for 5 minutes. Thinly slice.
  • 2
    Combine cabbage, noodles, shallots, capsicum, basil, mint and half the peanuts in a large bowl. Whisk sauce with 1 tablespoon warm water. Serve salad topped with remaining peanuts, extra basil and extra mint then drizzled with sauce.