Try this: Asian slaw salad with marinated beef

By | March 21, 2019

Preparation time 15 minutes

Cooking time 15 minutes

What you need:

400g scotch fillet steak

2 garlic cloves

1 stalk lemongrass, white part, finely sliced

1 long red chilli, chopped

1 bunch coriander, stems, roots and leaves separated

1 tbsp olive oil

1 wombok, finely shredded

1 corn cob, steamed until tender

50g baby kale leaves

2 tbsp fish sauce

2 tbsp lemon juice

2 tsp brown sugar

What to do:

Spread paste over beef and leave to marinate while you prepare the salad ingredients. Chargrill beef on a barbecue hot plate or chargrill pan for three minutes per side. Rest and slice.

Cut kernels off corn cob. Place wombok, corn kernels, and kale in large bowl. Mix fish sauce, lemon and brown sugar together. Drizzle half the sauce over the salad and toss to combine. Pour remaining sauce over rested sliced beef.

Top salad with beef, then fried shallots, toasted peanuts, roughly chopped coriander leaves, and lemon wedges.

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