Thai Salad With Gingered Beef |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1 (1-pound) lean flank steak |
2 tablespoons grated peeled fresh ginger |
1/2 teaspoon salt |
1/2 teaspoon pepper |
cooking spray |
1 red bell pepper, seeded and cut into thin strips |
1 (10-ounce) bag cabbage coleslaw |
1/3 cup thai peanut dressing (such as bangkok padang peanut sauce) |
Directions:
1. Trim fat from steak. Cut steak diagonally across grain into thin slices.
2. Combine ginger, salt, and pepper; toss with steak.
3. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add half of beef, and cook 3 minutes, stirring often. Remove beef from pan. Set aside in a large bowl; keep warm. Repeat with additional cooking spray and remaining beef.
4. Coat pan with cooking spray; add red pepper, and cook 2 minutes. Add red pepper to beef strips; toss well.
5. Combine coleslaw and peanut dressing in a large bowl; stir well. Top coleslaw mixture with beef mixture. Let chill. Toss well before serving.
|
|