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INGREDIENTS
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6-8 Servings
1/2 teaspoon fresh ground black pepper
2 teaspoons salt
1 tablespoon paprika
1/2 teaspoon cumin
1 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1 teaspoon allspice
2 teaspoons grated fresh ginger, plus
1 tablespoon freshly grated ginger
1 tablespoon finely chopped parsley
1 1/4 lbs flank steaks |
1 tablespoon light sesame oil
1 1/2 tablespoons rice wine vinegar
2 tablespoons light soy sauce
1 tablespoon sugar
1/2 jalapeno, grated
3 scallions, thinly sliced
8 cups napa cabbage, thinly sliced
1 carrot, shredded
1 cup cilantro, coarsely chopped
6-8 pita bread, wraps warm |
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METHODS
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1. In a plastic re-sealable bag, combine black pepper, salt, paprika, cumin, brown sugar, cayenne pepper, allspice, 2 teaspoons of ginger, and the chopped parsley. Add flank steak and coat evenly. Seal bag and refrigerate for 1 to 12 hours.
2. Grill(or broil) for 8 to 10 minutes. Allow meat to rest 10 minutes before slicing.
3. In a small glass bowl, combine sesame oil, rice wine vinegar, soy sauce, and sugar. Stir until sugar dissolves. Add remaining ginger and jalapeno. In a wok pan or heavy skillet, combine dressing and scallions.
4. Cook 1 to 2 minutes. Add cabbage and carrot and toss until heated through, about 3 to 4 minutes.
5. Remove from heat and add cilantro.
6. Combine sliced flank steak and cabbage slaw and serve on warm pita wraps. |
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NUTRITIONAL INFORMATION PER SERVING (Calculated
for 1 serving)
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Calories 394
Calories from Fat 102 (25%)
Amount Per Serving %DV
Total Fat 11.4g 17%
Saturated Fat 3.8g 18%
Polyunsat. Fat 1.8g
Monounsat. Fat 4.3g
Trans Fat 0.0g
Cholesterol 38mg 12%
Sodium 1504mg 62%
Potassium 771mg 22%
Total Carbohydrate 45.0g 14% |
Dietary Fiber 3.9g 15%
Sugars 7.5g
Protein 28.0g 56%
Vitamin A 2992mcg 59%
Vitamin B6 0.9mg 45%
Vitamin B12 1.1mcg 18%
Vitamin C 32mg 54%
Vitamin E 0mcg 1%
Calcium 178mg 17%
Magnesium 62mg 15%
Iron 4mg 24% |
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