Singapore Beef Slaw
tablespoon salad oil
tablespoons cider vinegar
cup snipped cilantro
ounces lean beef sirloin steak, cut 1 inch thick
clove garlic, minced
teaspoon crushed red pepper flakes (optional)
cups shredded napa cabbage
small jicama, peeled and cut into thin bite-size strips
medium red sweet pepper, cut into thin bite-size strips
teaspoon toasted cumin seed*
cup coarsely shredded carrot
Lime wedges (optional)
- 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.
- 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.
- 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