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Quinoa slaw with beef and pepper lime dressing
Quinoa slaw with beef and pepper lime dressing
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Quinoa: a protein-packed, quick dinner swap for noodles or rice.
Ingredients:
  • 1/2 tsp coriander seeds, crushed
  • 42.00 gm soy sauce
  • 2 garlic cloves, crushed
  • 500g beef rump steak, trimmed
  • 100g (1/2 cup) quinoa, rinsed
  • 185ml (3/4 cup) water
  • 150g purple cabbage, shredded
  • 150g wombok, shredded
  • 55g (1 cup) bean sprouts, trimmed
  • 1 red capsicum, thinly sliced
  • 125.00 ml fresh coriander leaves, coarsely chopped
  • 3 green shallots, thinly sliced
  • 60ml (1/4 cup) lime juice
  • 7.50 gm caster sugar
  • 1 tsp peppercorns, crushed
Instructions:
  • In a glass dish, mix coriander seeds, soy sauce, and half of the garlic. Season with pepper, then add the steak and coat it well. Let it marinate for 10 minutes.
  • In a pot, bring quinoa and water to a boil over medium heat. Reduce heat to low and simmer, stirring occasionally, for 10 minutes or until liquid is absorbed and quinoa is tender. Rinse with cold running water and drain well.
  • In a bowl, mix together the cabbage, wombok, bean sprouts, capsicum, coriander, shallot, and quinoa. In another bowl, whisk lime juice, sugar, peppercorn, and remaining garlic. Season well and set aside.
  • Preheat a grill to medium-high heat. Pat the excess marinade off the steak. Spritz the steak with oil. Grill for 2 minutes on each side for a perfect medium cook or until it reaches your desired doneness. Let it rest for 4 minutes, then thinly slice.
  • Combine the steak with the cabbage mixture and drizzle over the dressing. Mix everything together until well combined.

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