Beef Quick Main Asian

Marinated beef with Asian slaw

Name: Marinated beef with Asian slaw
Prep time: 95 min
Cook time: 20 min
Total time: 115 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 1/4 cup (60ml) soy sauce; 1 teaspoon sesame oil; 2 garlic cloves, crushed; 2 tablespoons brown sugar; 1 tablespoon rice vinegar; 500g beef eye fillet, trimmed; 1 tablespoon sunflower oil; Asian chilli bean sauce, cucumber (see note) wedges, steamed rice and Thai basil leaves, to serve (see note); 1 tablespoon grated palm sugar (see note); 2 tablespoons fish sauce; 1/4 cup (60ml) lime juice; 1 tablespoon sesame oil; 1/2 Chinese cabbage (wombok), thinly sliced; 1 carrot, thinly sliced; 6 spring onions, thinly sliced; 1/2 cup coriander leaves, chopped

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1h 35m

20m

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For a light meal, partner trimmed beef with zesty, fresh Chinese cabbage, spring onions, coriander and carrot.

1/4 cup (60ml) soy sauce
1 teaspoon sesame oil
2 garlic cloves, crushed
2 tablespoons brown sugar
1 tablespoon rice vinegar
500g beef eye fillet, trimmed
1 tablespoon sunflower oil
Asian chilli bean sauce, cucumber (see note) wedges, steamed rice and Thai basil leaves, to serve (see note)

Asian slaw

1 tablespoon grated palm sugar (see note)
2 tablespoons fish sauce
1/4 cup (60ml) lime juice
1 tablespoon sesame oil
1/2 Chinese cabbage (wombok), thinly sliced
1 carrot, thinly sliced
6 spring onions, thinly sliced
1/2 cup coriander leaves, chopped

Method

1.

Place the soy sauce, sesame oil, garlic, brown sugar and rice vinegar in a large bowl and stir to combine. Add the beef and coat well in the marinade. Cover and refrigerate for up to 1 hour.
2.

For the Asian slaw, place the palm sugar in a large bowl with the fish sauce, lime juice and sesame oil, stirring to dissolve the sugar. Season with pepper, then toss the Chinese cabbage, carrot, spring onion and coriander in the dressing, and set aside.
3.

Preheat the oven to 200°C.
4.

Heat the sunflower oil in a large ovenproof frypan over medium-high heat. Remove the beef from the marinade and cook, turning, for 5-6 minutes until browned all over. Transfer to the oven for 8 minutes for rare. Remove from the frypan, transfer to a plate and rest, loosely covered with foil, for 10 minutes.
5.

To serve, slice the beef and serve with the Asian slaw, chilli bean sauce, cucumber wedges and steamed rice, and garnish with Thai basil leaves.