Succulent Hoisin Porterhouse Steak with Crunchy Vegetable Slaw
- Prep time: 15 minutes
- Calories: 400
- 350 g of Porterhouse Steak (Thick-Cut)
- 70 g of Hoisin Beef Sauce
- 3 of Spring Onion
- 1⁄2 Bunch of Broccolini
- 1⁄8 of Green Cabbage
- 1 of Red chilli
- 1 Small Bunch of Coriander
- 1 of Green Capsicum (small)
Prepare Ingredients:Shred cabbage 2-3 mm thick. Deseed and thinly slice chilli and capsicum. Trim ends off broccolini and slice stems 5 mm thick, keeping florets whole. Slice spring onions into 6 cm lengths. Pick coriander leaves, discarding stems. Pat dry beef with paper towel and cut into 11⁄2 cm thick, stir fry strips.
Combine Salad Ingredients:In a large bowl add cabbage, chilli (add as much or as little to taste), capsicum, coriander leaves (reserve some for garnish) and broccolini.
Brown Beef:Heat oil (enough to cover base) in a frypan over high heat until hot. Add beef and stir fry for 2 minutes, until browned. Remove from pan and set aside.
Add Spring Onion:Return pan to the heat, add spring onion and cook for 1 minute. Add beef back to the pan with 1⁄2 the hoisin beef sauce and 2 Tbsp warm water, mix and heat through.
You Plate It:Dress salad with the remaining hoisin beef sauce and mix well. Divide between dishes and top with beef. Garnish with coriander. Enjoy!