- Serves4
- Cook time10 minute
- Prep time15 minute, + 5 mins resting time
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.
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 red onion, thinly sliced
- 2 Lebanese cucumbers, thinly sliced
- 1 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
Nutritional information
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
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.
Recipe tip
COOK. STORE. SAVE.
Boost it: To add even more green goodness to this dish, serve the beef and salad mixture in lettuce cups.
Sesame beef summer salad
- Serves4
- Cook time10 minute
- Prep time15 minute, + 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 red onion, thinly sliced
- 2 Lebanese cucumbers, thinly sliced
- 1 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
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.