Prep 15 mins
Cook 15 mins
Another delicious recipe from Cooking Light. You can substitute grilled chicken or lamb.
- 1 flank steak, trimmed (1 1/2 pounds)
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 teaspoon kosher salt
- 1⁄4 cup fresh lime juice
- 1 tablespoon brown sugar
- 2 tablespoons low sodium soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons fresh garlic, minced
- 1 teaspoon sriracha sauce
- 1 1⁄2 cups red cabbage, thinly sliced
- 1 1⁄4 cups fresh bean sprouts
- 3⁄4 cup carrot, julienned
- 1⁄3 cup fresh mint leaves
- 1⁄3 cup fresh cilantro leaves
- 1⁄3 cup fresh basil leaf
- Heat a large grill pan over medium-high heat. Coat pan with cooking spray. sprinkle steak evenly with pepper and salt. Add steak to pan; cook 6 minutes each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.
- Combine juice and next 5 ingredients (through Sriracha) in a small bowl; stir with a whisk.
- Combine cabbage and remaining ingredients in a medium bowl. Add 6 tablespoons juice mixture to cabbbage mixture; toss well. Toss steak in remaining 2 tablespoons juice mixture. Add steak to cabbage mixture; toss to combine.
This was very good. The mixture of colors and textures is great. I liked the flavor of the sauce, but I've realized I'm not a fan of cilantro. I added bell pepper, which I liked. I think it if I make it again, I'd add some onion and some green cabbage as well.
Very good. I used sirloin instead of flank as I was making your Recipe #479915, and using sirloin for that. Really loved the addition of the bean sprouts, which added a lot of freshness and crunch, but felt the salad really need the addition of onion, so added a small red one, sliced into rings.