Ah, the parade of the leftovers. Today it is leftover cabbage, from the awesome meal hubby made last week. What to do, what to do…
Asian Style Spicy Coleslaw with Steak
Adapted from originally from Food and Wine magazine via kalynskitchen.
This recipe makes 10 servings, but can be easily cut in half.
Dressing:
1/4 cup plus 2 tablespoons creamy peanut butter
3 T fresh lime juice
3 T Asian fish sauce
3 T water
3 T sugar
3 cloves garlic, finely minced
1 t Sriracha sauce
Salad:
2 pounds green cabbage, thinly sliced (about 12 cups)
3 medium carrots, grated
1 red pepper, thinly sliced
3 T chopped cilantro
15 mint leaves (I used about 1/4 cup chopped mint)
1/2 cup roasted peanuts
salt and freshly ground pepper
Steak:
2 T soy sauce
2 T Chinese cooking wine
1 t Worchestershire sauce
2 steaks, inside round/sirloin/ribeye
Whisk together peanut butter, lime juice, fish sauce, water, sweetener, garlic and Sriracha. In large bowl, toss together sliced napa and red cabbage, carrots, peppers, cilantro, mint, and peanuts. Toss all steak seasonings and meat in a dish. Cover. Marinate the steak for at least a couple of hours. Bring steak to room temperature and sear both sides. Cook until desired doneness, but rare is best. Rest for 10 minutes. Slice and toss into salad. Toss salad with the dressing and season with salt and pepper. Serve right away. If you plan to eat some later, don’t add the dressing until just before serving.
