Beef Scotch Fillet with Asian Cabbage Slaw and Roast Pumpkin

A classic Kiwi scotch fillet dish!

My Own Food Bag
Beef Scotch Fillet with Asian Cabbage Slaw and Roast Pumpkin

This dish most recently appeared in My Own Food Bag on Sunday, February 12, 2017.


  • 150g peeled pumpkin, diced 1cm
  • 1 teaspoon sweet chilli sauce


  • 3 tablespoons fish sauce
  • 1 tablespoon white sugar
  • 1 clove garlic, minced
  • ½ chilli, seeds removed and finely diced
  • Zest and juice of 1 lime


  • 150g beef scotch fillet (at room temperature)


  • ¼ cabbage
  • 1 carrot
  • ¼ red onion *
  • 1 handful baby spinach leaves *
  • Preheat oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to high (if using).
  • 1 Toss pumpkin with sweet chilli sauce and a drizzle of olive oil on prepared tray and season with salt and pepper. Roast for 15-18 minutes, until golden and cooked through.
  • 2 In a small bowl, add all Asian dressing ingredients and mix to combine. Set aside.
  • 3 While pumpkin is cooking, pat beef dry with paper towels and place in a shallow dish or bowl. Pour over half the Asian dressing and set aside to marinate for 5-10 minutes.
  • 4 Finely slice cabbage until you have 2 cups worth; peel and grate carrot; thinly slice red onion. Add to a medium bowl with spinach and remaining Asian dressing. Set aside.
  • 5 Heat a drizzle of oil in a small fry-pan on medium-high heat. Remove beef from marinade and pat dry with paper towels. Cook beef for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest for 2-3 minutes.
  • To serve, Place Asian cabbage slaw and beef scotch fillet onto a plate and serve roasted pumpkin on the side.
  • SERVES 1

Nutritional Information

  • Energy: 1922 kj / 459 kcal
  • Protein: 47.4g
  • Carbohydrate: 39.4g
  • Fat: 13.5g


  • Pantry staple
  • * Shared ingredient with another recipe

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