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Photo of Marinated minute steaks with coleslaw by WW

Marinated minute steaks with coleslaw

Total Time
35 min
10 min
25 min
Keep everyone’s tastebuds happy withthis no-fuss, flavour-packed dish.



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


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


1 medium, grated

Green shallot(s)

3 individual, finely sliced

Low-fat mayonnaise

cup(s), 100g

Chicken stock cube

1 individual, crumbled

Soy sauce

1 tsp, extra


1 tsp

Sesame seeds

2 tsp, toasted

Oil spray

1 x 3 second spray(s)


  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.