Succulent Hoisin Porterhouse Steak with Raw Vegetable Slaw
  • Prep time: 15 minutes
  • Calories: 400
This super easy and quick recipe is perfect for midweek meals. The beef is cooked simply in hoisin, rice vinegar and fish sauce - mouth watering Asian flavours that pair beautifully with some crunchy cabbage, capsicum and a little chili heat.
  • 300 g of Porterhouse Steak (Thick-Cut)
  • 70 g of Hoisin Beef Sauce
  • 3 of Spring Onion
  • _ Bunch of Broccolini
  • 14 of Green Cabbage
  • 1 of Red Chili
  • 1 Small Bunch of Coriander
  • 1 of Green Capsicum (small)

Prepare Ingredients:

Shred cabbage 2-3 mm thick, deseed and thinly slice chili 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 1_ cm thick, stir fry strips.

Combine Salad Ingredients:

In a large bowl add cabbage, chili (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 pan 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, _ the hoisin beef sauce and 2 Tbs 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!