Serves: 4 Cooking time: 10 minutes
Level: Capable cooks PRINT RECIPE
INGREDIENTS
1/2 teaspoon coriander seeds, crushed
2 tablespoons soy sauce
2 garlic cloves, crushed
500g beef rump steak, trimmed
100g (1/2 cup) quinoa, rinsed
185ml (3/4 cup) water
150g purple cabbage, shredded
150g wombok, shredded
55g (1 cup) bean sprouts, trimmed
1 red capsicum, thinly sliced
1/2 cup fresh coriander leaves, coarsely chopped
3 green shallots, thinly sliced
60ml (1/4 cup) lime juice
1 1/2 teaspoons caster sugar
1 teaspoon peppercorns, crushed
INSTRUCTIONS
1. Combine the coriander seeds, soy sauce and half the garlic in a glass dish. Season with pepper. Add steak. Turn to coat. Set aside for 10 minutes.
2. Bring quinoa and water to the boil over medium heat. Reduce to low. Simmer, stirring occasionally, for 10 minutes until liquid is absorbed and quinoa is tender. Refresh under cold running water. Drain well.
3. Combine the cabbage, wombok, bean sprouts, capsicum, coriander, shallot and quinoa in a bowl. Whisk together the lime juice, sugar, peppercorn and remaining garlic in a bowl. Season well and set aside.
4. Preheat a chargrill or barbecue on medium-high. Drain excess marinade from steak. Spray the steak with oil. Cook for 2 minutes each side for medium or until cooked to your liking. Rest for 4 minutes. Thinly slice.
5. Add steak to cabbage mixture. Pour over dressing. Toss to combine.
