Chilli Lime Beef with Crunchy Asian Slaw Dinner Lunch Print this recipe Details Serves: 2Number of ingredients: 21To prep: 15 minutesTo cook: 10 minutesDifficulty: Easy Nutrition per servingKilojoules: 2164Calories: 517Protein: 41.3gFat: 32gSaturated Fat: 5.6gCarbohydrates: 11.4gCarbohydrates per 100g: 2.1gFibre: 7.7gSodium: 512mgPotassium: 1257mg Ingredients 2 x lean beef rump or sirloin steaks (280g), thinly sliced 1 tablespoon sesame oil 1 tablespoon lime juice 1 teaspoon tamari, reduced salt ½ teaspoon fish sauce (optional) 1 garlic clove, crushed ½ small red chilli, finely chopped Freshly ground black pepper Asian slaw: 1 cup shredded red cabbage 1 cup shredded wombok or green cabbage ½ red capsicum, thinly sliced 1 small carrot, julienned or grated 2 spring onions, sliced 2 tablespoons chopped coriander ¼ avocado, diced 1/3 cup raw cashews, roughly chopped Dressing: 1½ tablespoon lime juice 1 tablespoon olive oil 1 teaspoon tamari, reduced salt ½ teaspoon grated ginger ½ teaspoon sesame seeds Method Marinate the beef: In a bowl, mix sesame oil, lime juice, tamari, fish sauce, garlic, chilli, and pepper. Add beef and toss well. Let sit for 10 minutes. Dressing: In a small bowl or jar, combine all dressing ingredients together. Shake or stir. Set aside. Slaw: Combine cabbages, capsicum, carrot, spring onion, coriander, and avocado in a large bowl. Whisk dressing ingredients and toss through just before serving. Heat a non-stick pan or barbecue plate on high. Stir-fry or grill beef for 2–3 minutes per side until browned and just cooked through. Serve: Divide slaw between plates and top with hot beef. Sprinkle with chopped cashews.
