- Salad2 cups kale, thinly sliced1 1/2 cups wombok cabbage, thinly sliced1 1/2 cups red cabbage, thinly sliced1/2 cup red capsicum, thinly sliced1/2 cup carrot, grated1 mango, thinly sliced1/4 cup coriander, shredded8 mint leaves, shredded2 spring onions, thinly sliced1/4 cup peanuts, roasted, roughly choppedCreamy Peanut Dressing1/3 cup smooth peanut butter3 tablespoons lime juice2 tablespoons honey1 1/2 tablespoons rice wine vinegar1 1/2 tablespoons soy sauce1 tablespoon sesame oil1 teaspoon sweet chilli sauce1 tablespoon chopped ginger1 clove garlic5 plus tablespoons watersalt and pepper2 tablespoons oil800g beef rump steak
- Add all salad ingredients except the peanuts to a large bowl and toss until combined.For the dressing, add all the dressing ingredients along with 3-5 tablespoons of water to a blender and puree until smooth and combined. You may need to add extra water until you reach the desired dressing consistency.Season the beef with salt and pepper.Heat oil in a frying pan and cook beef. Set aside for 2 minutes to rest, then slice thinly.Serve the salad in a large bowl, add thin strips of sliced beef, drizzle with creamy peanut dressing then finally top with a sprinkling of roasted, chopped peanuts.
Brands and product used
- Obento - Rice Wine Vinegar