Heat a frypan or griddle pan over high heat. Coat beef steaks with 1/2 tbsp soy sauce, pepper and 1 tbsp oil. Cook for 3-4 minutes, or until cooked to your liking. Set aside on a plate to rest.
2. Prepare the salad
Slice cabbage, cucumber and capsicum. Julienne or ribbon carrots. Roughly chop coriander. Toss together in a bowl with bean shoots.
3. Make the dressing
Finely chop chilli. Zest and juice the lime. Combine with 2 1/2 tbsp soy sauce, 1 1/2 tbsp vinegar, 2 1/2 tbsp oil and 2 tsp sugar.
4. Finish and plate
Thinly slice the beef steaks. Divide among bowls with salad. Spoon over dressing to taste and garnish with chopped peanuts.
We recommend sesame oil or grape seed oil for the dressing.
No beef option - beef rump steaks are replaced with chicken breast fillet. Dice and coat with soy sauce, pepper and oil. Cook in pan for 6-8 minutes until cooked through.
Beef rump steaks, 600g
Baby wombok cabbage, 1/2 *
Continental cucumber, 1/2 *
Red capsicum, 1
Coriander, 1/2 packet *
Bean shoots, 1 bag (250g)
Red chilli, 1
Roasted peanuts, 1 packet (40g)
From your pantry
Oil (for cooking), soy sauce (or tamari), red wine vinegar, sugar (of choice), pepper