This dish is bursting with bold flavours, from the juicy seared sirloin steak to the charred corn, crunchy cabbage, and carrot. Tossed together with a tangy & sweet Asian dressing consisting of soy sauce, kewpie mayo, and sesame oil. Finished off with a sprinkle of toasted sesame seeds & chopped peanuts for added crunch. Don’t forget the sliced chilli for a bit of extra heat!
Beef Sirloin & Asian Slaw Salad
Beef Sirloin & Asian Slaw Salad
with toasted peanuts & fresh chilli
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Asian Dressing
- Beef
- Cabbage
- Carrot
- Corn
- Free-Range Beef Sirloin
- Fresh Chilli
- Fresh Coriander
- Green Leaves
- Mixed Sesame Seeds
- NOMU Oriental Rub
- Peanuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter (optional)
SIMPLY SESAME
Place the sesame seeds in a pan over a medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CORN YOU BELIEVE IT?
Return the pan to a high heat with a drizzle of oil. When hot, add the corn and fry until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
THE STEAKS ARE HIGH
Return the pan to a 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 a knob of butter (optional) and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
EVERYTHING ASIAN SALAD
In a salad bowl, combine the Asian dressing with a sweetener (to taste) and seasoning. Toss through the charred corn, the sliced cabbage, the grated carrot or carrot matchsticks, the sliced green leaves, ½ the picked coriander, ½ the toasted sesame seeds, and ½ the chopped peanuts.
RAINBOW ON A PLATE
Plate up the Asian slaw salad. Top with the juicy steak slices. Sprinkle over the remaining chopped peanuts and toasted sesame seeds. Garnish with the remaining picked coriander and the sliced chilli (to taste). Delish, Chef!
Mixed Sesame Seeds - 5ml
Corn - 50g
Free-range Beef Sirloin - 160g
NOMU Oriental Rub - 5ml
Asian Dressing - 50ml
Cabbage - 100g
Carrot - 120g
Green Leaves - 20g
Fresh Coriander - 4g
Peanuts - 10g
Fresh Chilli - 1
SIMPLY SESAME
Place the sesame seeds in a pan over a medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CORN YOU BELIEVE IT?
Return the pan to a high heat with a drizzle of oil. When hot, add the corn and fry until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
THE STEAKS ARE HIGH
Return the pan to a 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 a knob of butter (optional) and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
EVERYTHING ASIAN SALAD
In a salad bowl, combine the Asian dressing with a sweetener (to taste) and seasoning. Toss through the charred corn, the sliced cabbage, the grated carrot or carrot matchsticks, the sliced green leaves, ½ the picked coriander, ½ the toasted sesame seeds, and ½ the chopped peanuts.
RAINBOW ON A PLATE
Plate up the Asian slaw salad. Top with the juicy steak slices. Sprinkle over the remaining chopped peanuts and toasted sesame seeds. Garnish with the remaining picked coriander and the sliced chilli (to taste). Delish, Chef!
Mixed Sesame Seeds - 10ml
Corn - 100g
Free-range Beef Sirloin - 320g
NOMU Oriental Rub - 10ml
Asian Dressing - 100ml
Cabbage - 200g
Carrot - 120g
Green Leaves - 40g
Fresh Coriander - 8g
Peanuts - 20g
Fresh Chilli - 1
SIMPLY SESAME
Place the sesame seeds in a pan over a medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CORN YOU BELIEVE IT?
Return the pan to a high heat with a drizzle of oil. When hot, add the corn and fry until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
THE STEAKS ARE HIGH
Return the pan to a 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 a knob of butter (optional) and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
EVERYTHING ASIAN SALAD
In a salad bowl, combine the Asian dressing with a sweetener (to taste) and seasoning. Toss through the charred corn, the sliced cabbage, the grated carrot or carrot matchsticks, the sliced green leaves, ½ the picked coriander, ½ the toasted sesame seeds, and ½ the chopped peanuts.
RAINBOW ON A PLATE
Plate up the Asian slaw salad. Top with the juicy steak slices. Sprinkle over the remaining chopped peanuts and toasted sesame seeds. Garnish with the remaining picked coriander and the sliced chilli (to taste). Delish, Chef!
Mixed Sesame Seeds - 15ml
Corn - 150g
Free-range Beef Sirloin - 480g
NOMU Oriental Rub - 15ml
Asian Dressing - 150ml
Cabbage - 300g
Carrot - 240g
Green Leaves - 60g
Fresh Coriander - 12g
Peanuts - 30g
Fresh Chilli - 1
SIMPLY SESAME
Place the sesame seeds in a pan over a medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CORN YOU BELIEVE IT?
Return the pan to a high heat with a drizzle of oil. When hot, add the corn and fry until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
THE STEAKS ARE HIGH
Return the pan to a 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 a knob of butter (optional) and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
EVERYTHING ASIAN SALAD
In a salad bowl, combine the Asian dressing with a sweetener (to taste) and seasoning. Toss through the charred corn, the sliced cabbage, the grated carrot or carrot matchsticks, the sliced green leaves, ½ the picked coriander, ½ the toasted sesame seeds, and ½ the chopped peanuts.
RAINBOW ON A PLATE
Plate up the Asian slaw salad. Top with the juicy steak slices. Sprinkle over the remaining chopped peanuts and toasted sesame seeds. Garnish with the remaining picked coriander and the sliced chilli (to taste). Delish, Chef!
Mixed Sesame Seeds - 20ml
Corn - 200g
Free-range Beef Sirloin - 640g
NOMU Oriental Rub - 20ml
Asian Dressing - 200ml
Cabbage - 400g
Carrot - 240g
Green Leaves - 80g
Fresh Coriander - 15g
Peanuts - 40g
Fresh Chilli - 1
Woolies Products in this dish
