THAI BEEF SALAD WITH COLESLAW MIX AND GINGER DRESSING ENJOY DAN:

THAI BEEF SALAD WITH COLESLAW MIX AND GINGER DRESSING by CHEF DAN:

Serves 4

INGREDIENTS:

1-1/2-pound flank steak, trimmed

2 tablespoons soy sauce

1 tablespoon sesame oil

2 garlic cloves, minced

1 (16 Oz) bag coleslaw mix

1 tablespoon fish sauce

1 tablespoon, minced peeled fresh ginger

1 bunch of scallions, bias sliced into ½-inch lengths

2 carrots, thinly sliced

1/3- cup fresh mint leaves, torn

1/4-cup dry roasted peanuts.

GINGER DRESSING:

1/4-cup rice vinegar

2 tablespoon brown sugar

1 tablespoon sesame oil

1 tablespoon fresh ginger grated

1/2-teaspoon kosher salt

DIRECTION:

1.   In a Ziploc bag add steak, soy sauce, oil, garlic cloves, fish sauce and grated ginger.

2.   Refrigerate for several hours or overnight.

3.   In a skillet add oil over medium-heat heat when sizzling.

4.   Remove steak from marinate and pat dry and discard marinate.

5.   Place in hot skillet over high heat and cook 6 minutes on each side or until desired degree of doneness.

6.   In a bowl combine, coleslaw mix, scallions and carrots.

7.   In a sauce pan combine all ginger dressing ingredients.

8.   Heat to boil over medium-high heat, stirring until sugar dissolves.

9.   Toss warm dressing with vegetables.

10.                Cut steak into thin slices and add to salad.

11.                Top with mint leaves and peanuts.

ENJOY DAN:                           BON-APPETITE!!