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Thai Salad With Gingered Beef

Yield 4 servings (serving size: 1 cup)


  • 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)

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection