Thai Salad With Gingered Beef

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 293
  • Fat: 16.5g
  • Saturated fat: 6.2g
  • Protein: 24.1g
  • Carbohydrate: 10.9g
  • Cholesterol: 60mg
  • Iron: 2.9mg
  • Sodium: 697mg
  • Calories from fat: 51%
  • Fiber: 2.2g
  • Calcium: 42mg


  • 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)


  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.
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