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Photo of Beef gado gado by WW

Beef gado gado

Total Time
30 min
10 min
20 min


Baby potatoes

320 g, 8 x Chat variety


4 medium

Green string beans

250 g


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


  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.


TIP: To save time, you can prepare the eggs and cooked vegetables up to 2 days ahead.