- Cooking spray
- 1 (1 1/2-pound) flank steak, trimmed
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1/4 cup fresh lime juice
- 1 tablespoon brown sugar
- 2 tablespoons lower-sodium soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons minced fresh garlic
- 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
- 1 1/2 cups thinly sliced red cabbage
- 1 1/4 cups fresh bean sprouts
- 3/4 cup julienne-cut carrots
- 1/3 cup fresh mint leaves
- 1/3 cup fresh cilantro leaves
- 1/3 cup fresh basil leaves
- calories 198
- fat 6.5 g
- satfat 2.4 g
- monofat 2.2 g
- polyfat 0.3 g
- protein 26.3 g
- carbohydrate 8.4 g
- fiber 1.5 g
- cholesterol 37 mg
- iron 2.4 mg
- sodium 498 mg
- calcium 57 mg
How to Make It
Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle steak evenly with pepper and salt. Add steak to pan; cook 6 minutes each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.
Combine juice and next 5 ingredients (through Sriracha) in a small bowl; stir with a whisk.
Combine cabbage and remaining ingredients in a medium bowl. Add 6 tablespoons juice mixture to cabbage mixture; toss well. Toss steak in remaining 2 tablespoons juice mixture. Add steak to cabbage mixture; toss to combine.
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