Preparation time is 20minutes
Cook time is 25minutes
Total time is 45minutes
Serve is for 4 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1tablespoons fish sauce
- 1 red capsicum, quartered, deseeded
- 1 carrot, peeled
- 1 bunch coriander, sprigs picked
- 3 mandarins, peeled, segmented
- 1 small red onion, thinly sliced
- 80grams snow peas, trimmed
- 1/4 cup lime juiced
- 1/3 cup sweet chilli sauce
- 60grams baby rocket
- 2 porterhouse steaks (about 600g)
- 2teaspoons peanut oil
- 1tablespoons brown sugar
Method
Step 1 of 5
Combine the sweet chilli sauce, lime juice, brown sugar and fish sauce in a jug. Set aside.
Step 2 of 5
Slice the snow peas lengthways. Blanch in a saucepan of boiling water for 1 minute or until just tender and bright green. Refresh in cold water. Drain well and transfer to a large bowl.
Step 3 of 5
Slice capsicum and carrot into thin strips and combine with snow peas, onion, rocket, mandarin and coriander sprigs (reserving a little for garnish).
Step 4 of 5
Preheat a chargrill or frying pan over medium heat. Add oil to frying pan or brush over chargrill. Add steaks and cook for 4 minutes on each side for medium-rare or until cooked to your liking. Transfer to a plate and stand for 10 minutes.
Step 5 of 5
Thinly slice beef on an angle, then add to salad and toss to combine. Transfer to serving plates. Drizzle with the dressing and garnish with the reserved coriander sprigs. Serve.
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