Beef with barley and cabbage salad

Pearl barley and grilled beef make for a hearty salad that’s perfect for weeknights.

4

15m

25m

Ingredients

  • 1/2 cup (100g) pearl barley
  • 400g Coles Australian No Added Hormones Beef Fillet Steaks
  • 1/2 wombok (Chinese cabbage), thinly sliced
  • 120g pkt Coles Australian Baby Spinach
  • 2 carrots, peeled, cut into ribbons
  • 2 medium Lebanese cucumbers, peeled into ribbons
  • 1/3 cup mint leaves
  • 1/3 cup coriander leaves
  • 1/3 cup (80ml) lime juice
  • 1/4 tsp fish sauce
  • 1/2 tsp sesame oil
  • 1 tbs unsalted peanuts, chopped
  • 1 long red chilli, thinly sliced (optional)

Method

STEP 1

Cook the barley in a large saucepan of boiling water for 25 mins or until tender. Refresh under cold water. Drain well. 

STEP 2

Meanwhile, heat a barbecue grill or chargrill on medium. Spray the beef with olive oil spray. Cook for 2 1/2 mins each side for medium-rare or until cooked to your liking. Transfer to a plate. Loosely cover with foil and set aside for 5 mins to rest. Thinly slice.

STEP 3

Combine the barley, wombok, spinach, carrot, cucumber, mint and coriander in a large bowl. Combine the lime juice, fish sauce and sesame oil in a screw-top jar. Seal and shake well to combine. Season with pepper.

STEP 4

Drizzle half the dressing over the barley mixture and toss to combine. 

STEP 5

Transfer barley mixture to a serving platter. Top with the beef. Sprinkle with peanut and chilli, if using. Drizzle with the remaining dressing to serve.

 

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Nutritional information

Energy 1277kJ/320 cals (15%) Protein 28g (56%) Fat 8g (14%) Sat Fat 2g (13%) Sodium 153mg (7%) Carbs 24  (7%) Sugar 8g (9%) Dietary Fibre 11g (37%) 

Dietary information

Dairy-free
Egg-free
Lactose-free
Soy-free
No added sugar
Yeast-free

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