Thai beef slaw
Total fat 23g
Saturated fat 6g
Dietary fibre 9g
1 Heat a pan over high heat. Spray steak with oil. Cook for 2 minutes each side, or until done to your liking. Set aside to rest while you prepare salad.
2 Combine brown rice, Red cabbage slaw and Asian spicy dressing in a bowl and mix well. Slice steak in thin slices. Add to salad. Serve salad garnished with peanuts, chillies and coriander, and drizzle over any meat juices.
Make it gluten free: Check fish sauce in dressing is gluten free.
Click here for other examples of delicious salads made using our mix and match formula. Multiply quantities by as many people as you have to feed!
Hanu de Jong
Read more about this chef..