Singapore Beef Slaw
Get dinner on the table quickly with this fresh one-dish meal. It's perfect for light summer dining on the patio.
Prep Time:
25 mins
Total Time:
6 hrs 38 mins
Servings:
Makes 4 main-dish servings.
Ingredients
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1 tablespoon salad oil
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2 tablespoons cider vinegar
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1/4 cup snipped cilantro
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12 ounces lean beef sirloin steak, cut 1 inch thick
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1 teaspoon sugar
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1 clove garlic, minced
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1/8 to 1/4 teaspoon crushed red pepper flakes (optional)
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4 cups shredded napa cabbage
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1 small jicama, peeled and cut into thin bite-size strips
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1 medium red sweet pepper, cut into thin bite-size strips
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1/2 to 1 teaspoon toasted cumin seed*
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1/3 cup coarsely shredded carrot
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Cilantro sprigs
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Lime wedges (optional)
Directions
1.
Place meat on the unheated rack of a broiler pan. Broil 3 inches from heat for 13 to 17 minutes or to desired doneness (145 degrees F for medium doneness), turning once. When meat is cool enough to handle, cut into bite-size strips, and set aside.
2.
For dressing, in a medium mixing bowl, combine oil, vinegar, cilantro, sugar, garlic, and, if desired, crushed red pepper flakes. Add steak strips; stir to moisten. Cover bowl tightly with plastic wrap. Marinate in the refrigerator for 6 hours or overnight.
3.
To serve, add cabbage, jicama, and sweet pepper to meat and dressing mixture. Toss gently to coat. Arrange on individual chilled salad plates or a serving platter. Sprinkle with shredded carrot and toasted cumin seed. Serve with cilantro sprigs and lime wedges. Makes 4 main-dish servings.
Note
To toast the cumin seeds, place on an ungreased baking pan in a single layer. Bake in a 350 degree F oven about 8 minutes or until the seeds are lightly toasted.
Nutrition information
Calories 209, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 50 mg, Sodium 50 mg, Carbohydrate 11 g, Fiber 3 g, Protein 18 g. Daily Values: Vitamin A 107%, Vitamin C 141%, Calcium 8%, Iron 16%.
Percent Daily Values are based on a 2,000 calorie diet
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