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Singapore Beef Slaw




Source of Recipe


Better Homes and Gardens


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 to 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 to 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.

*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.