Carb-Conscious Chinese Barbecue Beef Steaks

Nutrition per serve

Ingredients

• 1pcs pak choy
• 150g red cabbage
• 1pcs carrot
• 2pcs beef rump steaks
• 5g Chinese barbecue seasoning
• 40g kecap manis
• 2pcs egg
• 15ml soy sauce
• 15ml white vinegar
• 5ml honey
• 15ml mayonnaise
• 23ml vegetable oil

Method

1. Step 1 — Prep ingredients
   Thinly slice the pak choy. Thinly slice the cabbage with a sharp knife or mandoline. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Put 2 eggs in a bowl, season with salt and pepper and whisk to combine. Dust the steaks with the Chinese barbecue seasoning and season with salt and pepper.
2. Step 2 — Make glaze and dressing
   Put half the kecap manis, 1 tbs soy sauce, 1 tbs white vinegar and 1 tsp honey in a bowl. Season with pepper and stir to combine. Combine the remaining kecap manis and 1 tbs mayonnaise in a large bowl and stir to combine.
3. Step 3 — Cook steaks
   Heat 1 tbs vegetable oil in a medium frypan over high heat until hot (see Kitchen 101). Reduce the heat to medium-high and cook the steaks, turning regularly, for 4-6 mins for medium-rare, or until cooked to your liking. Add the soy glaze and cook for 30 secs or until sticky. Transfer the glazed steaks to a plate to rest for 4 mins. Wipe the pan clean.
4. Step 4 — Cook omelette
   Heat 2 tsp vegetable oil in the same pan over medium-high heat. Add the egg mixture and swirl to coat the base of the pan. Cook for 1-2 mins until just set, then loosely roll up the omelette in the pan. Transfer to a board and cool slightly, then cut into strips.
5. Step 5 — Serve up
   Add the pak choy, cabbage and carrot to the mayo dressing and toss to combine. Divide the slaw and steaks among plates and top with the omelette strips. Drizzle with any steak resting juices and enjoy!
6. Step 6 — Kitchen 101
   It's important to have the pan very hot before adding the beef, otherwise it may stew slightly and become tough.

Allergens

Eier, Sojabohnen, Gluten, Sulfit, Wheat