Beef Scotch Fillet with Asian Cabbage Slaw and Roast Pumpkin
A classic Kiwi scotch fillet dish!
My Own Food Bag
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
BEEF SCOTCH FILLET
- 150g beef scotch fillet (at room temperature)
ASIAN CABBAGE SLAW
- 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
- Energy: 1922 kj / 459 kcal
- Protein: 47.4g
- Carbohydrate: 39.4g
- Fat: 13.5g
- Pantry staple
- * Shared ingredient with another recipe