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Singapore Beef Slaw

Makes: 4 servings
Prep 25 mins Marinate 6 hrs Broil 13 mins
Singapore Beef Slaw
  • 1  tablespoon  salad oil
  • 2  tablespoons  cider vinegar
  • 1/4  cup  snipped cilantro
  • 12  ounces  lean beef sirloin steak, cut 1 inch thick
  • 1  teaspoon  sugar
  • 1  clove garlic, minced
  • 1/8 - 1/4  teaspoon  crushed red pepper flakes (optional)
  • 4  cups  shredded napa cabbage
  • 1  small jicama, peeled and cut into thin bite-size strips
  • 1  medium red sweet pepper, cut into thin bite-size strips
  • 1/2 - 1  teaspoon  toasted cumin seed*
  • 1/3  cup  coarsely shredded carrot
  •  Cilantro sprigs
  •  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.

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)
  • Servings Per Recipe 4,
  • cal. (kcal) 209,
  • Fat, total (g) 10,
  • chol. (mg) 50,
  • sat. fat (g) 3,
  • carb. (g) 11,
  • fiber (g) 3,
  • pro. (g) 18,
  • vit. A (RE) 1102,
  • vit. C (mg) 83,
  • sodium (mg) 50,
  • calcium (mg) 81,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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