LIVE

Gallery

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse cilantro, lime juice, soy sauce, fish sauce, sugar, garlic and red pepper flakes in a blender until smooth; set aside.

    Advertisement
  • Heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle steak with salt and pepper. Place steak in skillet and cook 4 minutes. Flip and cook an additional 4 to 6 minutes or until internal temperature reaches 135 degrees F on an instant-read thermometer, for medium-rare. Allow to rest 5 minutes. Cut against the grain into 1/4-inch-thick slices.

  • Meanwhile, prepare rice according to package directions. Spoon rice onto a plate and let cool 5 minutes.

  • In a large serving bowl, combine rice, cabbage, cucumber, scallions and basil and drizzle with 6 tablespoons cilantro dressing; toss until combined. Top salad with sliced steak and drizzle with remaining dressing.

Nutrition Facts

338 calories; fat 11g; cholesterol 37mg; saturated fat 3g; carbohydrates 29g; insoluble fiber 3g; protein 29g; sodium 673mg.
Advertisement