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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Napa cabbage, also known as Chinese cabbage, has white ribs and green leaves. It's commonly used in Asian cooking and can be found year-round in the produce section of your local grocery store. Ingredients:
7 tablespoons olive oil, divided |
2 tablespoons lime juice, divided |
2 tablespoons chili sauce |
1/2 teaspoon dried cilantro flakes |
6 cups shredded napa or chinese cabbage |
2 cups shredded carrots |
1 cup chopped seeded peeled cucumber |
1-1/2 pounds beef top sirloin steak, cut into thin strips |
2 teaspoons minced garlic |
1 teaspoon ground coriander |
1 teaspoon dried basil |
Directions:
1. In a jar with a tight-fitting lid, combine 6 tablespoons oil, 1 tablespoon lime juice, chili sauce and cilantro; shake well. In a large bowl, combine the cabbage, carrots and cucumber. Drizzle with dressing and toss to coat; arrange on four plates.
2. In a large skillet, cook the beef, garlic, coriander and basil in remaining oil for 5-6 minutes or until meat is no longer pink. Sprinkle with remaining lime juice. Spoon beef and pan juices over salad. Yield: 4 servings.
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