Skirt steak with kale slaw and crispy noodles



  • 4x 200g skirt steaks, trimmed or 2 x 350g packets pillow steaks
  • 1/2 cup Changs Asian salad dressing
  • 1 bunch curly kale, stalks removed, leaves shredded
  • 2 green onions or shallots, sliced into thin strips
  • 1/2 Chinese cabbage, shredded
  • 2 large carrots, finely julienned
  • 2 packets Changs fried noodles


  1. Brush steaks with 2tbsps of the dressing and cook in an oiled or non-stick frying pan over high heat; turning once until well browned and cooked to your liking ( 2 minutes each side for medium rare).
  2. Remove from pan to a plate and set aside to rest.
  3. Combine kale, onion, cabbage, carrot and remaining dressing in a large bowl, slice beef thinly across the grain and serve with the kale slaw.
  4. Serve topped with mint and coriander leaves and toasted sesame seeds if desired.