Ingredients Jump to Instructions ↓

  1. 7 tablespoons olive oil, divided

  2. 2 tablespoons lime juice, divided

  3. 2 tablespoons chili sauce

  4. 1/2 teaspoon dried cilantro flakes

  5. 6 cups shredded napa or Chinese cabbage

  6. 2 cups shredded carrots

  7. 1 cup chopped seeded peeled cucumber

  8. 1-1/2 pounds beef top sirloin steak, cut into thin strips

  9. 2 teaspoons minced garlic

  10. 1 teaspoon ground coriander

  11. 1 teaspoon dried basil

Instructions Jump to Ingredients ↑

  1. In a jar with a tight-fitting lid, combine 6 tablespoons oil, 1 tablespoon lime juice, chili sauce and cilantro; shake well. In a large bowl, combine the cabbage, carrots and cucumber. Drizzle with dressing and toss to coat; arrange on four plates. In a large skillet, cook the beef, garlic, coriander and basil in remaining oil for 5-6 minutes or until meat is no longer pink. Sprinkle with remaining lime juice. Spoon beef and pan juices over salad. Yield: 4 servings.


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