Rating: 4 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 2

Make this semi-involved recipe much faster by using the food processor's shredder attachment to shred the cabbage. Omit the fish sauce if you don't care for its flavor.

Laura Zapalowski
Recipe by Cooking Light September 2010

Gallery

John Autry; Styling: Cindy Barr

Recipe Summary

total:
20 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 8 ingredients in a food processor, and process until smooth.

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  • Heat oil in a large nonstick skillet over medium-high heat. Sprinkle steaks evenly on both sides with pepper and salt. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 5 minutes. Thinly slice steaks.

  • Combine cabbage and the remaining ingredients in a large bowl. Drizzle slaw mixture with cilantro mixture; toss. Arrange 2 cups slaw mixture on each of 4 plates; top each serving with 3 ounces beef.

Nutrition Facts

313 calories; fat 11.8g; saturated fat 4g; mono fat 5.5g; poly fat 0.6g; protein 28.2g; carbohydrates 22.6g; fiber 5g; cholesterol 71mg; iron 2.8mg; sodium 612mg; calcium 105mg.
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