Full of flavour and colour, this sesame beef summer salad is an easy and nutritious dinner. On the table in 30 minutes, it will be a new go-to.
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes, + 5 mins resting time
+ 5 mins resting time
Ingredients
1/3 cup (80ml) lime juice
1/3 cup (80ml) rice wine vinegar
2 tsp sesame oil
2 tsp finely grated ginger
750g Coles Australian No Added Hormones Beef Rump Steak, trimmed
4 cups (320g) shredded savoy cabbage
1 medium red onion, thinly sliced
2 medium Lebanese cucumbers, thinly sliced
1 medium carrot, peeled, cut into long matchsticks
1/2 cup mint leaves
1 cup (55g) bean sprouts
3/4 cup (120g) unsalted cashews, toasted
2 tbs shredded coconut
1/4 cup (20g) fried shallots
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine lime juice, vinegar, oil and ginger in a screw-top jar. Shake well to combine. Pour 1 tbs lime juice mixture over the steak and turn to coat. Heat a barbecue grill or chargrill on medium. Cook the steak on the grill for 3-4 mins each side for medium or until cooked to your liking. Transfer to a plate. Cover and set aside for 5 mins to rest.
Step 2
Meanwhile, combine the cabbage, onion, cucumber, carrot, mint and sprouts in a large serving bowl. Toss with the remaining lime juice mixture.
Step 3
Slice the steak. Serve the salad with steak, cashews, coconut and shallots. Season with pepper to serve.
Serve with lime wedges
Boost it: To add even more green goodness to this dish, serve the beef and salad mixture in lettuce cups.
