Asian-style Pickled Red Onion and Grilled Beef Salad

Asian-style Pickled Red Onion and Grilled Beef Salad


  • 1 large red onion, thinly sliced
  • 4 tablespoons rice vinegar
  • 4 tablespoons fish sauce
  • 2 tablespoons sugar
  • large pinch chilli flakes
  • 1 tablespoon sesame oil
  • 2 cloves garlic, crushed
  • 2 tablespoons soy bean oil
  • 700g beef sirloin, trimmed of fat and sinew
  • 3 handfuls baby Cos leaves
  • 1 cup grated spring carrots
  • ½ cucumber, peeled and cut into bite sized chunks
  • ½ cup roasted unsalted peanuts, chopped or crushed coarsely
  • ¼ cup mint leaves


Put the onions, vinegar, fish sauce and sugar into a bowl and mix until the sugar dissolves. Reserve for 20 minutes until the onion pickles and then add the chilli and sesame oil. Reserve. Mix the garlic and soy bean oil and rub all over the sirloin. Grill or pan fry the sirloin the way you like it. Remove from the oven or pan and rest in a warm place. Put the Cos leaves, carrot and cucumber onto a large serving platter. Slice the sirloin thinly on an angle and put this on top. Spoon the onion mixture over everything, then sprinkle the peanuts and mint leaves on top and serve.

Serves 4-6.