Total Time
30mins
Prep 15 mins
Cook 15 mins

Another delicious recipe from Cooking Light. You can substitute grilled chicken or lamb.

Ingredients Nutrition

Directions

  1. 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.
  2. Combine juice and next 5 ingredients (through Sriracha) in a small bowl; stir with a whisk.
  3. 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.
Most Helpful

4 5

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.

4 5

Very good. I used sirloin instead of flank as I was making your Crispy Thai Beef Salad With Ginger-Lime Dressing, 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.