Thai Salad With Gingered Beef

Oxmoor House
4 servings (serving size: 1 cup)


+ Add To Shopping List
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)


Trim fat from steak. Cut steak diagonally across grain into thin slices.

Combine ginger, salt, and pepper; toss with steak.

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.

Coat pan with cooking spray; add red pepper, and cook 2 minutes. Add red pepper to beef strips; toss well.

Combine coleslaw and peanut dressing in a large bowl; stir well. Top coleslaw mixture with beef mixture. Let chill. Toss well before serving.

Created date

March 2010

Nutritional Information

Calories 293
Fat 16.5 g
Satfat 6.2 g
Protein 24.1 g
Carbohydrate 10.9 g
Cholesterol 60 mg
Iron 2.9 mg
Sodium 697 mg
Caloriesfromfat 51 %
Fiber 2.2 g
Calcium 42 mg