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)
How to Make It
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.