Beef and Asian Cabbage Slaw with Roasted Pumpkin

Beef and Asian Cabbage Slaw with Roasted Pumpkin

Ready in 35 minutes Serves 4
This dish most recently appeared in My Family (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, drizzle with 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 While pumpkin is cooking, 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 1816 kj
434 kcal
Protein 36.3g
Carbohydrate 17.2g
Fat 23.6g