The definition of umami-infused food, Chef! A pan-toasted ciabatta bun is layered with an extra creamy mayo apple slaw, featuring crunchy cabbage and spring onion. Top with UCOOK Asian Sauce-coated beef sirloin and take a bite of culinary bliss.
Umami Beef Ciabatta & Apple Slaw
Umami Beef Ciabatta & Apple Slaw
with spring onion
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Apple
- Apples
- Beef Sirloin
- Cabbage
- Ciabatta Roll
- Ciabatta Rolls
- Mayo
- Spring Onion
- Spring Onions
- UCOOK Asian Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
COLESLAW
In a bowl, combine the sliced cabbage, the sliced spring onion (to taste), the apple matchsticks, the mayo, and seasoning. Set aside in the fridge.
BEEF
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with the Asian sauce (to taste). Remove from the pan with all the sauce and rest the steak for 5 minutes. Slice and mix through the sauce.
TOAST
Halve the bun, and spread butter or oil over the cut-side. Place a clean pan over medium heat. When hot, toast the bun, cut-side down, until golden, 1-2 minutes.
TIME TO EAT
Add ½ of the slaw on the bottom bun, top with the beef slices, and the sauce (to taste). Side with the remaining slaw and enjoy, Chef!
Cabbage - 100g
Spring Onion - 1
Apple - 1
Mayo - 50ml
Beef Sirloin - 160g
UCOOK Asian Sauce - 1 unit
Ciabatta Roll - 1
COLESLAW
In a bowl, combine the sliced cabbage, the sliced spring onion (to taste), the apple matchsticks, the mayo, and seasoning. Set aside in the fridge.
BEEF
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with the Asian sauce (to taste). Remove from the pan with all the sauce and rest the steak for 5 minutes. Slice and mix through the sauce.
TOAST
Halve the buns, and spread butter or oil over the cut-side. Place a clean pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
TIME TO EAT
Add ½ of the slaw on the bottom buns, top with the beef slices, and the sauce (to taste). Side with the remaining slaw and enjoy, Chef!
Cabbage - 100g
Spring Onion - 1
Apple - 1
Mayo - 100ml
Beef Sirloin - 320g
UCOOK Asian Sauce - 1 unit
Ciabatta Rolls - 2
COLESLAW
In a bowl, combine the sliced cabbage, the sliced spring onion (to taste), the apple matchsticks, the mayo, and seasoning. Set aside in the fridge.
BEEF
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with the Asian sauce (to taste). Remove from the pan with all the sauce and rest the steak for 5 minutes. Slice and mix through the sauce.
TOAST
Halve the buns, and spread butter or oil over the cut-side. Place a clean pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
TIME TO EAT
Add ½ of the slaw on the bottom buns, top with the beef slices, and the sauce (to taste). Side with the remaining slaw and enjoy, Chef!
Cabbage - 200g
Spring Onions - 2
Apples - 2
Mayo - 150ml
Beef Sirloin - 480g
UCOOK Asian Sauce - 2 units
Ciabatta Rolls - 3
COLESLAW
In a bowl, combine the sliced cabbage, the sliced spring onion (to taste), the apple matchsticks, the mayo, and seasoning. Set aside in the fridge.
BEEF
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with the Asian sauce (to taste). Remove from the pan with all the sauce and rest the steak for 5 minutes. Slice and mix through the sauce.
TOAST
Halve the buns, and spread butter or oil over the cut-side. Place a clean pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
TIME TO EAT
Add ½ of the slaw on the bottom buns, top with the beef slices, and the sauce (to taste). Side with the remaining slaw and enjoy, Chef!
Cabbage - 200g
Spring Onions - 2
Apples - 2
Mayo - 200ml
Beef Sirloin - 640g
UCOOK Asian Sauce - 2 units
Ciabatta Rolls - 4
Woolies Products in this dish
