Ingredients and Weight:
- 2 pounds flank steak, thinly sliced
- 1 head of romaine lettuce, chopped
- 1 head of red cabbage, shaved
- 1 cup shredded carrots
- 1 cup sliced cucumbers
- 1/2 cup chopped red onion
- 1/4 cup chopped cilantro
For the Dressing:
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1/4 cup sesame oil
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1 teaspoon chili garlic sauce
Preparation Time:
15 minutes
Cooking Time:
5 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Heat a grill or grill pan over medium-high heat.
- Season the flank steak with salt and pepper and grill for 2-3 minutes per side, or until cooked to your desired doneness.
- Let the steak rest for 5 minutes before slicing thinly.
- In a large bowl, combine the lettuce, cabbage, carrots, cucumbers, red onion, and cilantro.
- In a small bowl, whisk together the dressing ingredients until combined.
- Add the sliced steak to the salad and toss to coat.
- Serve immediately.
Nutritional Information (per serving):
- Calories: 350
- Fat: 15g
- Protein: 25g
- Carbohydrates: 30g
Dish Characteristics:
- Savory and tangy
- Fresh and crunchy
- Perfectly balanced flavors of beef, vegetables, and dressing
User Comments:
- "This salad was absolutely delicious! The steak was cooked perfectly and the dressing was amazing." - Jane Doe
- "I love that this salad is both healthy and satisfying. It's a great way to get your beef fix." - John Smith
- "This is now my go-to summer salad. It's so easy to make and everyone loves it." - Mary Jones
Special Precautions and Tips:
- If you don't have flank steak, you can substitute another thinly sliced cut of beef, such as skirt steak or hanger steak.
- You can adjust the amount of chili garlic sauce in the dressing to taste.
- Be sure to slice the steak thinly against the grain for maximum tenderness.
