• 1 Rating



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

  • 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; 11 g total fat; 37 mg cholesterol; 673 mg sodium. 29 g carbohydrates; 29 g protein;


1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0