Marinated minute steaks with coleslaw
5
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Keep everyone’s tastebuds happy withthis no-fuss, flavour-packed dish.
Ingredients
Pumpkin
450 g, cut into thin wedges
Lemon juice
2 tbs
Brown sugar
1 tbs
Vegetable oil
2 tsp, (canola oil)
Soy sauce
2 tsp
Mirin seasoning
2 tsp
Vinegar
2 tsp, (rice wine vinegar)
Sesame oil
1 tsp
Beef minute steak, raw
450 g, (buy 560g) cut into large pieces
Red cabbage
1 cup(s), finely shredded
Green cabbage
1 cup(s), finely shredded
Carrot(s)
1 medium, grated
Green shallot(s)
3 individual, finely sliced
Low-fat mayonnaise
⅓ cup(s), 100g
Chicken stock cube
1 individual, crumbled
Soy sauce
1 tsp, extra
Cornflour
1 tsp
Sesame seeds
2 tsp, toasted
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 220˚C. Line a baking tray with baking paper. Arrange the pumpkin, in a single layer, on prepared tray and lightly spray with oil. Season with salt and pepper. Bake for 20-25 minutes or until tender.
2
Meanwhile, combine the lemon juice, sugar, canola oil, soy, mirin, vinegar and sesame oil in a shallow dish. Add beef. Set aside for 10 minutes to marinate.
3
Place the combined cabbage, carrot, mayonnaise and three-quarters of the shallot in a large bowl. Toss to combine.
4
Heat a chargrill pan on high. Drain the beef, reserving the marinade. Cook the beef, in batches, for 2 minutes each side or until browned. Transfer to a plate.
5
Pour marinade into a jug. Add stock cube, extra soy and enough water to make ½ cup (125ml) of liquid. Place cornflour in a saucepan. Whisk marinade into cornflour. Cook, stirring, for 1 minute or until mixture boils and thickens.
6
Drizzle beef with marinade and top with sesame seeds and remaining shallot. Serve with coleslaw and pumpkin.
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