Servings: servings
Beef Salad – Asian-Style Cabbage Salad with Striploin Steak
A refreshing Asian-style salad featuring striploin steak, vibrant vegetables, and a tangy dressing.
Calories: 450kcal
Equipment
- 1 large pan for cooking steak
- 1 large bowl for mixing salad
Ingredients
- 400 grams Striploin steak
- 300 grams Red cabbage thinly sliced
- 100 grams Kale stems removed, thinly sliced
- 100 grams Carrot coarsely grated
- 150 grams Cucumber cut into long strips
- 200 grams Corn kernels cut off the cob
- 40 grams Scallions thinly sliced
Dressing
- 30 grams Sesame oil
- 30 grams Sweet chili sauce
- 20 grams Fish sauce
- 20 grams Soy sauce
- 20 grams Lime juice
- 10 grams Sesame seeds
Topping
- 50 grams Roasted peanuts
- 8 grams Fine salt
- 2 grams Black pepper
Instructions
- Season the striploin steak evenly with fine salt and black pepper.
- Stand the steak fat-side down in a very hot pan and sear the fat cap until it renders and turns deep golden brown.
- Lay the steak flat and cook it in the rendered fat, flipping every 1 minute for even cooking.
- Continue flipping every minute until the steak reaches an internal temperature of 53°C (127°F).
- Remove the steak from the pan and let it rest for 10 minutes.
- Thinly slice the red cabbage. Remove the tough stems from the kale and slice it thinly.
- Coarsely grate the carrot, cut the cucumber into long strips, cut the kernels off the cob, and thinly slice the scallions.
- In a large bowl, whisk together the sesame oil, sweet chili sauce, fish sauce, soy sauce, lime juice, and sesame seeds.
- Add the cabbage, kale, carrot, cucumber, corn, and scallions and toss well to coat.
- Divide the salad among serving bowls.
- Slice the striploin steak thinly against the grain and arrange it over the salad. Finish with the roasted peanuts.
- Serve immediately.
Notes
Ensure the steak is cooked to your preferred level of doneness.
Nutrition
Serving: 350g | Calories: 450kcal | Carbohydrates: 30g | Protein: 35g | Fat: 25g