Seared Satay Beef

Steps

1. Preheat BBQ grill or hot plate to high (if using). Prepare garlic and ginger. In a small bowl, mix all nutty dressing ingredients together and set aside.
2. Very thinly slice cabbage until you have about 6 cups worth; very thinly slice red onion; grate courgettes and carrots; finely chop mint; cut cucumber in half lengthways and thinly slice on an angle. Place all in a large bowl, add ¾ of the nutty dressing, along with the honey and chilli flakes (if using). Toss well to combine and season to taste.
3. Heat 1 teaspoon of oil in a large fry-pan on high heat until very hot. Pat beef dry, season and cook, in two batches, for about 1 minute each side, or until just cooked. Use remaining oil for next batch and allow pan to come up to heat. Set beef aside, covered, to rest. Wipe out pan and return to medium heat. Alternatively, cook on BBQ and use a pot for satay sauce.
4. Thinly slice red onion and to pan with oil and a pinch of salt. Cook for about 3 minutes, stirring often, until starting to caramelise. Remove pan from heat, add water and allow to evaporate. Stir through reserved nutty dressing, peanut butter and coconut milk. Set aside.
5. Thinly slice beef and add, along with 1-2 tablespoons of resting juices (if desired), to satay beef sauce. Stir through and season to taste.
6. TO SERVE divide super slaw between bowls. Top with satay beef and drizzle over remaining satay sauce.