Name: Beef & crunchy wombok salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 gram beef sirloin steaks; 1/2 wombok (napa cabbage) (800g), trimmed, shredded finely; 1 carrot (120g), grated coarsely; 150 gram snow peas, sliced thinly lengthways; 2 cup bean sprouts; 1/2 cup loosely packed fresh mint leaves; 1/2 cup loosely packed fresh coriander leaves; 1/2 cup lime juice; 2 tablespoon fish sauce; 1/4 cup (65g) grated palm sugar or brown sugar; 2 fresh small red thai chillies, seeded, chopped finely

Ingredients

500 gram beef sirloin steaks

1/2 wombok (napa cabbage) (800g), trimmed, shredded finely

1 carrot (120g), grated coarsely

150 gram snow peas, sliced thinly lengthways

2 cup bean sprouts

1/2 cup loosely packed fresh mint leaves

1/2 cup loosely packed fresh coriander leaves

1/2 cup lime juice

2 tablespoon fish sauce

1/4 cup (65g) grated palm sugar or brown sugar

2 fresh small red thai chillies, seeded, chopped finely

Method

1.Preheat an oiled grill plate (or grill or barbecue) to medium-high; cook beef 2 minutes each side, depending on the thickenss, for medium-rare or until cooked as desired. Remove from heat, cover with foil; rest 5 minutes. Slice thinly.

2.Make dressing; place ingredients in a screw-top jar; shake well.

3.Place beef and dressing in a large bowl with wombok, carrot, snow peas, sprouts and herbs; toss gently to combine. Season to taste

The shape and thickness of a steak will create differences in cooking time, so use the following guide. For medium rare, cook steaks until moisture is just visible on the surface; turn over and repeat cooking on the other side. To check: press with the back of a pair of tongs; the steak should feel soft when pressed.
Note

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