Thai-style beef sandwich

Thai-style beef sandwich


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Vitamin-packed coleslaw enriches a simple beef sandwich.

Lynn Lewis

Serves: 4 

  • 2 tablespoons tomato paste
  • ½ cup (125 ml) freshly squeezed lime juice (about 3 limes)
  • 1½ teaspoons ground coriander
  • 500 g well-trimmed sirloin steak
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon chilli flakes
  • 3 cups (250 g) shredded green cabbage
  • 2 medium carrots, coarsely grated
  • 1 large red capsicum, cut into matchsticks
  • ½ cup chopped coriander
  • ⅓ cup chopped mint
  • 4 hard rolls, halved crossways

Preparation:40min  ›  Cook:10min  ›  Ready in:50min 

  1. Mix tomato paste, half the lime juice and all the ground coriander in a shallow dish. Add the steak, turning to coat. Refrigerate for 30 minutes.
  2. Whisk the remaining lime juice, the sugar, salt and chilli flakes in a large bowl. Add the cabbage, carrot, capsicum, coriander and mint; toss thoroughly to combine. Refrigerate coleslaw until serving time.
  3. Preheat grill. Remove steak from marinade. Cook 15 cm from heat for 4 minutes per side for medium-rare, brushing any remaining marinade over steak halfway through the cooking time. Let stand for 10 minutes. Cut steak diagonally across the grain into thin slices. (Steak can be cooked on a barbecue.)
  4. To serve, fill rolls with coleslaw and top with steak.

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