Beef with pearl barley and wombok salad
4 serves
20 m
25 m
Ingredients
- ½ cup (100g) pearl barley
- Olive oil spray
- 400g lean rump steaks, trimmed off all fat
- ½ (about 550g) Chinese cabbage (wombok), shredded
- 120g packet baby spinach
- 2 medium carrots, peeled, cut into ribbons
- 2 medium Lebanese cucumbers, peeled into ribbons
- ⅓ cup mint leaves
- ⅓ cup coriander leaves
- ⅓ cup (80ml) lime juice
- ¼ teaspoon fish sauce
- ½ teaspoon sesame oil
- 1 tablespoon chopped unsalted peanuts
- 1 long red chilli, thinly sliced (optional)
Method
Step 1
Cook the barley in a large saucepan of boiling water for 25 minutes or until tender. Refresh under cold water. Drain well.
Step 2
Meanwhile, heat a barbecue grill or chargrill on medium. Spray steaks with olive oil spray. Cook for 2½ minutes each side or until cooked to your liking. Transfer to a plate. Loosely cover with foil and set aside for 5 minutes to rest. Thinly slice.
Step 3
Combine the barley, wombok, spinach, carrot, cucumber, mint and coriander in a large bowl. Combine the lime juice, fish sauce and sesame oil in a screw-top jar. Shake well to combine. Season with pepper.
Step 4
Drizzle half the dressing over the barley mixture and toss to combine.
Step 5
Divide the salad among serving plates. Top with steak and sprinkle with peanut and chilli, if using. Drizzle with the remaining dressing to serve.
