Coleslaw get a flavourful upgrade in this seared beef with palm sugar and coconut slaw. A spicy, zesty dressing kicks the flavour up in this simple salad recipe.
Seared beef with palm sugar and coconut slaw
A fast, everyday salad recipe that doesn't skimp on flavour.
- 10 mins preparation
- 15 mins cooking (plus marinating, resting)
- Serves 4 - 6
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Ingredients
- 2 tbsp fish sauce
- 1 tbsp vegetable oil
- 800 gm flank steak
- 300 gm (¼ small) drum head cabbage, shredded
- 300 gm (¼ small) red cabbage, shredded
- 200 gm baby green beans, trimmed, sliced diagonally
- 1 telegraph cucumber, peeled, seeds removed, sliced diagonally
- ½ cup firmly packed small Thai basil leaves
- 80 gm flaked coconut
Dressing
- 60 gm dark palm sugar, finely grated
- 1 Finely grated zest and juice of 2 limes
- 1 tbsp fish sauce
- 1 garlic clove, crushed
- 1 long red chilli, thinly sliced
Method
- 1Combine fish sauce and oil in a shallow tray. Season with pepper.
Add steak, toss to coat and marinate at room temperature for 15 minutes. - 2Meanwhile, for dressing, combine ingredients and 2 tbsp hot water in a bowl, stirring to dissolve sugar.
- 3Combine cabbages, green beans and cucumber in a large bowl. Add half the dressing and toss well to combine. Refrigerate until required.
- 4Heat a lightly greased chargrill or barbecue over high heat. Add steak and cook, turning once, until browned all over and medium-rare (6-8 minutes each side). Rest for 5 minutes, then thinly slice.
- 5Add beef to slaw and gently toss. Divide among plates, top with basil and coconut; serve with extra dressing.
