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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Ingredients
  •  
    Salad:
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  • 1 pound
    London broil, 1 inch thick
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  • 2 tablespoons
    soy sauce
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  • 1 tablespoon
    vegetable oil
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  • 1 clove
    garlic, minced
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  • 1/2 teaspoon
    grated ginger
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  • 1 bag
    (16 ounces) coleslaw mix
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  • 1/2 bunch
    green onions, sliced
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  • 1 medium
    carrot, grated
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  •  
    Dressing:
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  • 1/4 cup
    white vinegar
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  • 2 tablespoons
    sugar
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  • 1 tablespoon
    vegetable oil
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  • 3/4 teaspoon
    grated ginger
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  • 1/2 teaspoon
    salt
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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
Per serving: 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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