Beef and Asian Cabbage Slaw with Roasted Pumpkin

Beef and Asian Cabbage Slaw with Roasted Pumpkin

Ready in 35 minutes Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, January 20, 2019.


Roasted Pumpkin

  • 1 pack pumpkin wedges
  • 1 Tbsp mild sweet chilli sauce


  • 1 pack beef sirloin steaks
  • ½ pack Asian dressing

Asian Slaw

  • 1 carrot
  • 1 pack slaw
  • ½ pack Asian dressing
  • 1 tsp sesame oil


  1. Cook pumpkin Preheat BBQ hot plate or grill to high (if using). Preheat oven to 230oC. Pat pumpkin dry, then place on a lined oven tray, in a single layer. Toss with sweet chilli sauce, a drizzle of oil and season. Bake for about 25 minutes, until tender. Turn once during cooking. Turn oven to high grill. Grill pumpkin for 4-5 minutes, until golden and crispy.
  2. Prep beef and slaw Pat beef dry and place in a bowl. Pour over first measure of Asian dressing and set aside to marinate, for about 5 minutes. Grate carrot and add to a second bowl, along with remaining Asian slaw ingredients.
  3. Cook beef Heat a drizzle of oil in a fry-pan, on medium-high heat. Remove beef from marinade and pat dry. Cook beef for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Alternatively, cook on BBQ. Set aside, covered, to rest for 2-3 minutes.
  4. Finish beef Slice beef thinly against the grain.

Nutritional Information

Energy 1895 kj
453 kcal
Protein 35.4g
Carbohydrate 18.4g
Fat 25.4g