Thai Steak Salad
Recipe from Parents

Bagged coleslaw mix makes this a quick dinner to prepare. The longer you marinate the beef, the tastier it gets for this main dish salad.


Thai Steak Salad


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Servings: 4 servings
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Ingredients
 
savings in
 
  •     Salad:On Sale
  • 1  pound  London broil, 1 inch thickOn Sale
  • 2  tablespoons  soy sauceOn Sale
  • 1  tablespoon  vegetable oilOn Sale
  • 1  clove  garlic, mincedOn Sale
  • 1/2  teaspoon  grated gingerOn Sale
  • 1  bag  (16 ounces) coleslaw mixOn Sale
  • 1/2  bunch  green onions, slicedOn Sale
  • 1  medium  carrot, gratedOn Sale
  •     Dressing:On Sale
  • 1/4  cup  white vinegarOn Sale
  • 2  tablespoons  sugarOn Sale
  • 1  tablespoon  vegetable oilOn Sale
  • 3/4  teaspoon  grated gingerOn Sale
  • 1/2  teaspoon  saltOn Sale

Directions
1.
In a large resealable plastic bag, combine London broil with soy sauce, vegetable oil, garlic, and grated ginger. Refrigerate several hours.
2.
Heat grill pan over high heat. Cook steak 6 minutes, turn over, and cook 6 more minutes for medium-rare. Let rest.
3.
In large bowl, combine coleslaw mix, green onions, and carrot. In a small saucepan, combine all the dressing ingredients. Heat to boiling over medium-high heat, stirring until sugar dissolves. Toss warm dressing with vegetables. Cut steak into thin slices and add to salad.

Nutrition information
Calories 294, Total Fat 13 g, Carbohydrate 17 g, Fiber 1 g, Protein 27 g. Percent Daily Values are based on a 2,000 calorie diet
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