- 0:45 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Ingredients
- 1 small red onion, halved
- 2 garlic cloves, crushed
- 1 small red chilli, deseeded, finely chopped
- 450g beef sirloin or porterhouse steaks, trimmed
- olive oil cooking spray
- 1/4 small Chinese cabbage (wombok), shredded (see note)
- 150g snow peas, shredded
- 200g teardrop tomatoes, halved
- 1 Lebanese cucumber, halved, deseeded, sliced
- 2 cups beansprouts, trimmed
- 1 cup mint leaves, torn if large
Asian dressing
- 2 tablespoons fish sauce
- 1 tablespoon sweet chilli sauce
- 1 lime, juiced
Method
- Step 1Thinly slice one onion half and set aside. Finely chop remaining onion half. Place chopped onion, garlic and chilli in a ceramic dish. Lightly spray both sides beef with oil and turn to coat in onion mixture. Cover and refrigerate for 30 minutes, if time permits.
- Step 2Preheat barbecue plate on high heat. Spray beef with oil and season with salt and pepper. Cook for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Allow to rest for 5 minutes.
- Step 3Make Asian dressing: Place fish sauce, sweet chilli sauce and 2 tablespoons lime juice in a small bowl and whisk to combine.
- Step 4Thinly slice beef across the grain. Place cabbage, snow peas, tomatoes, cucumber, beansprouts, mint, sliced onion and beef in a large bowl. Pour over dressing and toss to combine. Serve.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1029 kj
Energy
8.4g
Fat Total
3.2g
Saturated Fat
5.6g
Fibre
28.2g
Protein
65mg
Cholesterol
1140mg
Sodium
11g
Carbs (total)
All nutrition values are per serve
Notes
You will need 2 cups of cabbage.
- Author: Kim Meredith
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
