Fast Recipes

Seared beef with palm sugar and coconut slaw

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

By Jessica Brook
  • 10 mins preparation
  • 15 mins cooking (plus marinating, resting)
  • Serves 4 - 6
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Seared beef with palm sugar and coconut slaw
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.


  • 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
  • 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


  • 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.