Beef gado gado
5
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Baby potatoes
320 g, 8 x Chat variety
Egg(s)
4 medium
Green string beans
250 g
Carrot(s)
2 medium, thickly sliced
Light canned coconut milk
¾ cup(s), (180ml)
Lime juice
2 tbs
Light peanut butter
1½ tbs
Sweet chilli sauce
1½ tbs
Reduced salt soy sauce
1½ tsp
Olive oil
2 tsp
Beef rump steak, raw
320 g, (Buy 400g), fat trimmed
Red capsicum
1 large, thinly sliced
Chinese cabbage (wombok)
300 g, shredded
Bean sprouts
200 g
Instructions
1
Bring a large saucepan of water to the boil. Add potatoes and eggs. Cook for 10 minutes. Remove eggs. Add beans and carrot. Cook with potatoes for 2 minutes. Drain. Peel eggs and coarsely chop. Quarter potatoes.
2
Whisk coconut milk, lime juice, peanut butter and sauces in a small saucepan over medium-high heat until well combined. Reduce heat and simmer for 2 minutes.
3
Heat oil in a large non-stick frying pan over medium heat. Season steak with salt and pepper. Cook for 2 minutes each side for medium or until cooked to your liking. Set aside for 2 minutes to rest. Thinly slice.
4
Divide vegetables among plates. Top with egg and beef. Spoon over sauce.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.