Name: Seared beef with palm sugar and coconut slaw
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 - 6
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

Seared beef with palm sugar and coconut slaw

A fast, everyday salad recipe that doesn't skimp on flavour.

A plate of seared beef tossed through a palm sugar and coconut slaw. — Seared beef with palm sugar and coconut slaw

Serves 4 - 6

Prep

10M

Cook

15M

Total

25M

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.

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

1.Combine fish sauce and oil in a shallow tray. Season with pepper. Add steak, toss to coat and marinate at room temperature for 15 minutes.

2.Meanwhile, for dressing, combine ingredients and 2 tbsp hot water in a bowl, stirring to dissolve sugar.

3.Combine cabbages, green beans and cucumber in a large bowl. Add half the dressing and toss well to combine. Refrigerate until required.

4.Heat 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.

5.Add beef to slaw and gently toss. Divide among plates, top with basil and coconut; serve with extra dressing.

Recipe by Jessica Brook

Styling by Amanda Chebatte