- For the satay dressing:
- ½ cup coconut milk
- 3–4 T smooth peanut butter
- 1 red chilli, sliced
- 1 T fish sauce
- 1 t rice wine vinegar
- 1 t sugar
- 1 lime, juiced
- For the salad:
- ½ head shredded purple cabbage
- 1 x 400 g bag blanched Tenderstem broccoli
- 2 free-range sirloin steaks
- fresh mint, torn, for serving
To make the satay dressing, place coconut milk, smooth peanut butter, sliced red chilli, fish sauce, rice wine vinegar, sugar and the juice of 1 lime in a blender and blitz until smooth.
Season to taste and add 1–2 T more coconut milk if necessary. Loosen with water to reach the desired consistency.
Toss ½ head shredded purple cabbage with the bag blanched Tenderstem broccoli. Pan-fry the free-range sirloin steaks to your liking, slice while warm and arrange over the salad.
Serve with a handful of torn fresh mint and drizzle over the satay dressing.