Thai cab­bage salad

Pilbara News - - Lifestyle -

Prepa­ra­tion: 15 min­utes Cook­ing: 10 min­utes Serves: 4 In­gre­di­ents 500g beef steak, thinly sliced. 2 tbsp peanut oil

1⁄2 Chi­nese cab­bage, thinly shred­ded 1 Le­banese cu­cum­ber, de-seeded, sliced 1 pear, finely sliced 2 spring onions, thinly sliced di­ag­o­nally 125g bean sprouts 4 tbsp rice vine­gar 1 tbsp sugar

1⁄2 tsp light soy sauce 1 clove gar­lic, finely chopped 1 small red chilli, de­seeded, finely chopped 1 tbsp co­rian­der leaves 60g crushed peanuts


In a hot wok, stir-fry beef strips in small batches. Keep warm. Place shred­ded cab­bage in a large bowl with cu­cum­ber, pear, spring onions and bean sprouts. Com­bine oil, vine­gar, sugar, soy, gar­lic and chilli. Pour over veg­eta­bles. Mix well and mar­i­nate 15 min­utes. Mix through beef strips. Top with co­rian­der leaves and crushed peanuts.

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