Chinese Napa Cabbage Salad With Grilled Flank Steak

PROS

This salad is a refreshing and healthy way to enjoy steak, with plenty of colorful vegetables and a tangy, flavorful dressing.
The Asian flavors add a unique twist to traditional steak and salad.

Napa cabbage is a low-calorie and high-fiber vegetable that is high in vitamin C, vitamin K, and antioxidants.

CONS

This recipe requires a bit of prep work, including marinating the steak and preparing the dressing and vegetables.
It also requires a grill or grill pan to cook the steak.

Some people may find the fish sauce in the dressing too strong or pungent.

HEALTH & BENEFITS

The Napa cabbage in this salad is a nutritious and low-calorie vegetable that is high in vitamin C, vitamin K, and antioxidants. It can aid in digestion and support immune function. The flank steak is a good source of protein and iron, but it should be consumed in moderation due to its high saturated fat content.
The dressing contains sesame oil, which is high in healthy fats and antioxidants. It also contains fish sauce, which can provide a source of omega-3 fatty acids and improve heart health when consumed in moderation.

	2 tablespoons sesame oil
	1 tablespoon soy sauce
	1 tablespoon teriyaki sauce
	2 limes , juice of
	1 teaspoon ground ginger powder
	1/2 teaspoon salt
	1/2 teaspoon ground pepper
	1 lb flank steak
	1/4 cup canola oil
	2 tablespoons rice wine vinegar
	2 tablespoons lime juice
	2 tablespoons soy sauce
	1 tablespoon sesame oil
	1 tablespoon sugar
	1 tablespoon fish sauce
	2 teaspoons crushed red pepper flakes or 1 teaspoon Tabasco sauce
	1 package rice vermicelli
	1 head napa cabbage , washed and thinly sliced
	1 cucumber , peeled seeded , and chopped
	1 red bell pepper , washed , seeded and cut into thin strips
	3 scallions , washed and cut into strips
	2 tablespoons toasted sesame seeds
	1/4 cup chopped fresh cilantro

1.	In a small bowl, whisk together the sesame oil, soy sauce, teriyaki sauce, lime juice, ginger powder, salt, and pepper. Pour half of the mixture into a large zip-top bag, then add the flank steak to the bag. Seal the bag and massage the steak to ensure that it is well coated. Allow the steak to marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
2.	Preheat a grill or grill pan to medium-high heat. Remove the steak from the marinade and discard the marinade. Allow the excess marinade to drip off before placing the steak on the grill. Cook for 4-5 minutes per side for medium-rare, or until the desired internal temperature is reached. Remove the steak from the grill and allow it to rest for 5-10 minutes before slicing it against the grain into thin strips.
3.	In a large bowl, whisk together the canola oil, rice wine vinegar, lime juice, soy sauce, sesame oil, sugar, fish sauce, and crushed red pepper flakes. Set aside.
4.	Bring a large pot of water to a boil. Remove from heat and soak the rice vermicelli for 2-3 minutes, then drain and rinse with cool water. Once drained, use a pair of kitchen scissors to cut the vermicelli into more manageable lengths.
5.	Add the napa cabbage, cucumber, red bell pepper, scallions, toasted sesame seeds, and cilantro to the bowl with the dressing. Toss the vegetables to coat them evenly in the dressing.
6.	Divide the dressed vegetables among 4 bowls. Top each bowl with a serving of rice vermicelli and sliced flank steak. Drizzle the remaining marinade over the steak and serve immediately.

Chinese Napa Cabbage Salad With Grilled Flank Steak

Chinese Napa Cabbage Salad With Grilled Flank Steak, an Asian twist on traditional steak and salad

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