1 small red onion, halved
2 garlic cloves, crushed
1 small red chilli, deseeded, finely chopped
500g beef fillet
1/4 Shredded Chinese cabbage
150g snow peas, shredded
200g grape tomatoes, halved
1 Lebanese cucumber, halved, seeds removed, sliced
2 cups bean sprouts, trimmed
1 cup mint leaves, torn if large
For the Asian dressing:
2 tablespoons fish sauce
1 tablespoon sweet chilli sauce
1 lime, juiced
Thinly slice one onion half and set aside. Finely chop remaining onion half. Place chopped onion, garlic and chilli in a ceramic dish. Lightly coat both sides of the beef with oil and turn to coat in onion mixture. Cover and refrigerate for 30 minutes, if time permits.
Preheat barbecue plate on high heat. Season beef with salt and pepper. Cook for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Allow to rest for 5 minutes.
Make Asian dressing: Place fish sauce, sweet chilli sauce and 2 tablespoons lime juice in a small bowl and whisk to combine.
Thinly slice beef across the grain. Place cabbage, snow peas, tomatoes, cucumber, beansprouts, mint, sliced onion and beef in a large bowl. Pour over dressing and toss to combine. Serve.