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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
- 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
- 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)
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.
- Servings Per Recipe 4,
- Calories 209,
- Protein (gm) 18,
- Carbohydrate (gm) 11,
- Fat, total (gm) 10,
- Cholesterol (mg) 50,
- Saturated fat (gm) 3,
- Dietary Fiber, total (gm) 3,
- Vitamin A (RE) 1102,
- Vitamin C (mg) 83,
- Sodium (mg) 50,
- Calcium (DV %) 81,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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