Asian beef salad with coconut
| Serves: | 6 |
Ingredients
- 3/4 cup Fresh mint leaves, leaves picked from stalks
- 4 spring onions,finely sliced
- 2 Mangoes, peeled and cut into wedges
- 3 (approx. 200 g each) Sirloin steaks
- 2 tsp lime juice
- 4 tsp fresh ginger, grated
- 4 tsp soya sauce
- 4 tbsp Sriracha sauce
- 2 1/2 tsp fish sauce
- 1/2 cup coconut cream
- 2 x 40 g tubs Simply toasted coconut
- 1 cucumbers, cut into thin ribbon slices (use a peeler)
- 200 g bean sprouts
- 3 radishes, thinly sliced
- sea salt and freshly ground pepper, to taste
- olive oil
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Brush the steaks with olive oil and season them well with salt and black pepper.
- Heat a griddle or frying pan and cook the steaks for a few minutes on each side or until cooked to your liking. Set them aside to rest.
- Put all the salad ingredients in a bowl.
- For the coconut and ginger dressing, mix all the ingredients together.
- Cut the steaks into thick slices, place them on the salad and drizzle with the salad dressing.
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