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Asian Beef Slaw

Asian Beef Slaw

  • Difficulty Level: 1
  • Serves Serves: 4
  • Preparation

    20 mins

  • Cooking

    5 mins

30 minutes Healthy Cuisine Fusion Beef Vegetable Lunch Dinner

What You Will Need

Ingredients

  • 1 tbsp canola oil
  • 600 g beef sirloin/porterhouse steak thinly sliced
  • 1 clove of garlic crushed
  • 1 C shelled edamame beans
  • ¼ red cabbage shredded (less if large)
  • 1 C mung bean sprouts
  • 2 carrots cut into sticks
  • 1 red capsicum thinly sliced
  • 4 spring onions thinly sliced
  • 1 handful fresh coriander roughly chopped
  • 1 tbsp sesame seeds lightly toasted in a dry frying pan

Dressing

  • 3 tbsp Lee Kum Kee Premium Dark Soy Sauce
  • 1 tbsp rice vinegar
  • 1 tbsp Lee Kum Kee Pure Sesame Oil
  • 1 tbsp runny honey
  • 1 tsp fresh ginger grated
  • 1 lime juiced

Made with
Lee Kum Kee products

Premium Dark Soy Sauce_500ml_AU - FRONT 070524

Soy Sauce

Premium Dark Soy Sauce
PURE SESAME OIL 207ML - FRONT

Cooking and Dipping Sauces

Pure Sesame Oil

How to make it

  1. Heat the oil in a large frying pan over a high heat. Add the sliced beef and season lightly with salt and pepper. Stir-fry for 3–4 minutes, or until the beef is is browned. Add the garlic for the last minute of cooking, taking care not to let it burn.
  2. While the beef is cooking bring a kettle of water to the boil. Place the edamame in a small pot and pour over the boiling water. Place the pot over a high heat and cook until edamame are bright green, don't overcook. Drain and set aside.
  3. In a large bowl, combine the cabbage, mung sprouts, carrot, red capsicum, spring onions, and coriander.
  4. To make the dressing, in a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, ginger and lime juice.
  5. Add the beef and edamame to to the salad bowl, pour the dressing over, and toss everything together until evenly coated.
  6. Sprinkle with toasted sesame seeds, and serve immediately.