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- 1 1/2 pounds beef flank steak
- 1/2 cup chopped fresh cilantro
- 4 tablespoons olive oil
- 4 teaspoons finely shredded lemon peel
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper
- 1 recipe Lemon Butter (below)
- 4 cups shredded Napa cabbage
- 1 cup fresh bean sprouts
- 2 green onions, bias-sliced into 1-inch pieces
1. Place steak in a shallow dish. Add cilantro, half of the olive oil, the lemon peel and juice, garlic, 1/2 tsp. salt, 1/4 tsp. black pepper, and the red pepper. Turn steak to coat. Cover; chill 30 minutes to 1-1/2 hours.
2. Meanwhile, prepare Lemon Butter; set aside. In a 12-inch nonstick skillet heat remaining oil over medium heat. Remove steak from marinade; discard marinade. Cook steak 15 minutes or to desired doneness, turning once. Cover; let stand 10 minutes.
3. Add vegetables to skillet. Cook and stir over medium heat 2 minutes or until crisp-tender. Season with salt and pepper. Serve steak with vegetables and Lemon Butter. Makes 4 servings.
- 3 tablespoons softened butter
- 3 tablespoons minced lemongrass
- 1/4 cup fresh cilantro
- 1 tablespoon lemon juice
- salt
- pepper
- crushed red pepper
1. In bowl combine softened butter; minced lemongrass; cilantro; lemon juice; and salt, pepper, and crushed red pepper to taste.
- Servings Per Recipe 4,
- cal. (kcal) 492,
- Fat, total (g) 35,
- chol. (mg) 82,
- sat. fat (g) 12,
- carb. (g) 7,
- Monosaturated fat (g) 17,
- Polyunsaturated fat (g) 2,
- fiber (g) 2,
- sugar (g) 3,
- pro. (g) 39,
- vit. A (IU) 1458,
- vit. C (mg) 47,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 11,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 117,
- Cobalamin (Vit. B12) (µg) 2,
- sodium (mg) 400,
- Potassium (mg) 884,
- calcium (mg) 131,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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