- 4
Ingredients
- Steak:
- 1 Tb. sugar
- 1 1/2 tsp. minced peeled fresh ginger
- 1 1/2 tsp. Thai fish sauce
- 1/2 tsp. chili garlic sauce, (such as Lee Kum Kee)
- 1/4 tsp. freshly ground black pepper
- 2 garlic cloves, minced
- 1 lb. flank steak, trimmed
- Slaw:
- 1/4 c. fresh lime juice
- 1 Tb. sugar
- 2 Tb. rice wine vinegar
- 1 1/2 tsp. minced peeled fresh ginger
- 1 1/2 tsp. Thai fish sauce
- 1/2 tsp. chili garlic sauce
- 2 garlic clove, minced
- 3 c. packaged angel hair slaw
- 2 c. packaged matchstick-cut carrots
- 1/4 c. sliced green onions
- 1/2 c. chopped fresh cilantro
- 8 (6") fat-free flour tortillas
Preparation
Step 1
1. To prepare steak, combine the first 6 ingredients in a large ziploc bag. Add steak to bagt; seal and marinate in refrigerator for 20 minutes, turning occasionally.
2. Prepare grill.
3. Remove steak from bag; discard marinade. Place steak on grill rack coated with cooking spray, and cook 5 minutes on each side or until desired degree of doneness. Place steak on a cutting board; cover loosely with foil, and let stand for 5 minutes. Cut steak diagonally across the grain into thin slices.
3. To prepare slaw, combine lime juice and the next 6 ingredients (through 2 garlic cloves) in a large bowl. Add slaw and the next 3 ingredients (through cilantro); tos well to combine.
4. Divide steak evenly among tortillas; spoon 1/2 c. slaw onto each tortilla. Fold tortilla in half, serve immediately.
Each serving=431 calories