Beef and crunchy cabbage salad

With juicy sirloin steak sliced and shaken up with chinese cabbage, vegetables and a hot, fragrant sauce, this quick salad makes a statement.

  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


  • 1/2 cup (125ml) lime juice
  • 2 tablespoon fish sauce
  • 1/4 cup (65g) grated palm sugar or brown sugar
  • 2 small fresh red thai chillies, chopped finely, optional
Beef and crunchy cabbage salad
  • 500 gram beef sirloin steaks
  • 1/2 medium (800g) wombok (chinese cabbage), trimmed, shredded finely
  • 1 medium (120g) carrot, grated coarsely
  • 150 gram snow peas, sliced lengthways
  • 2 cup (160g) bean sprouts
  • 1/2 cup loosely packed fresh mint leaves
  • 1/2 cup loosely packed fresh coriander leaves


Beef and crunchy cabbage salad
  • 1
    Cook the beef on a heated, oiled plate (or grill or barbecue) until browned all over and cooked as desired. Transfer beef to a warmed plate, cover loosely with foil, stand for 5 minutes Slice thinly
  • 2
    To make dressing, combine all ingredients in a screw-top jar; shake well
  • 3
    Combine the wombok, carrot, snow peas, sprouts and herbs in a large bowl. Add beef and the dressing, then toss gently.


Not suitable to freeze or microwave.

More From Women's Weekly Food