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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.

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2.5 by 2 people
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  • Makes: 4 servings
  • Prep: 25 mins
  • Marinate: 6 hrs
  • Broil: 13 mins

Singapore Beef Slaw

2.5 by 2 people
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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.

From the Test Kitchen

*

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 Facts (Singapore Beef Slaw)

  • Per serving:
  • 209 kcal cal.,
  • 10 g fat
  • (3 g sat. fat,
  • 50 mg chol.,
  • 50 mg sodium,
  • 11 g carb.,
  • 3 g fiber,
  • 18 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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