Top tips for a great Thai-style beef sandwich

Do you love your lunchtime sandwich but are getting tired of the same old fillings? This easy recipe for Thai-style beef sandwich may be just the thing to put some zest in your mid-day meal. These steps will have you making an ace snack in no time.

A Thai-style beef sandwich is packed with the nutrients that you need in your daily diet. You get your protein, greens and even a dash of vitamin C as well as a good measure of carbs in your bread.

If you really want to up the ante on the vitamin front, why not add vitamin-packed coleslaw to the filling. It really enriches a simple beef sandwich.
Preparation 10 minutes; marinating time 30 minutes; cooking time 10 minutes; serves 4.
Ingredients

•  30 ml tomato paste
• 125 ml freshly squeezed lime juice (about 3 limes)
• 7 ml ground coriander
• 500 g well-trimmed sirloin steak
• 5 ml sugar
• 5 ml salt
• 5 ml chili flakes
• 750 ml shredded green cabbage
• 2 medium carrots, coarsely grated
• 1 large red pepper, cut into matchsticks
• 125 ml chopped cilantro
• 75 ml chopped mint
• 4 hard rolls, halved crosswise

• Mix tomato paste, half the lime juice and all the ground coriander in a shallow dish. Add the steak, turning to coat.
• Refrigerate for 30 minutes.
• Whisk the remaining lime juice, the sugar, salt and chili flakes in a large bowl.
• Add the cabbage, carrot, pepper, cilantro and mint; toss thoroughly to combine. Refrigerate coleslaw until serving time.
• Preheat broiler. Remove steak from marinade. Cook 15 centimetres from heat for four minutes per side for medium-rare, brushing any remaining marinade over steak halfway through the cooking time.
• Let stand for 10 minutes.
• Cut steak diagonally across the grain into thin slices. Steak can also be cooked on a barbecue.
• To serve, fill rolls with coleslaw and top with steak.

Bon appetit!

In each serving you get: 420 Calories, 32 g Protein, 13 g Fat (including 5 g Saturated Fat), 55 mg Cholesterol, 47 g Carbohydrates, 7 g Fibre and 890 mg Sodium.

Cabbage is not just great for coleslaw. You can include it in many tasty ways in other recipes too. Check out these tips:

• Grated raw cabbage is used to make salads and slaws. You can cut crisp cabbage leaves up and substitute in any recipe that calls for lettuce, including sandwiches.
• You can use whole raw cabbage leaves, especially Savoy cabbage leaves, in place of tortillas for a tasty, low-calorie wrap for sandwich fillings.
• Serve cooked cabbage as a side dish with meat, poultry and sausages.
• Use it as a filling for small pastry cases, such as the Russian piroshki, and for dumplings.
• Cabbage is a useful ingredient in a wide variety of soups, stews, salads and stir-fries.

Spicing up your lunch time menu is easy to do with a little preparation and imagination. You can make a Thai-style beef sandwich for yourself or for a gang of hungry friends. This recipe goes down well with kids and teenagers too. This recipe will have you impressing yourself and your guests in no time.