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Vietnamese Flank Steak with Citrus Mint Cabbage Salad
BLOSSOM TO STEM18Ingredients
60Minutes
390Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/4 lb. flank steak
- 1/4 cup soy sauce (or tamari)
- 2 inches ginger (piece, peeled and grated)
- 2 cloves garlic (minced)
- 1 lime
- 2 tsp. toasted sesame oil
- kosher salt (for seasoning)
- 10 cups napa cabbage (shredded, or green cabbage about half a head)
- 2 medium carrots (peeled and grated)
- 1 handful mint (stems removed)
- 1 handful cilantro stems (removed, optional for cilantro haters)
- 2 Tbsp. soy sauce (or tamari)
- 1 Tbsp. rice vinegar
- 2 Tbsp. extra-virgin olive oil
- 1 tsp. fish sauce (optional)
- 1 lime
- 1/2 tsp. sambal oelek (or sriracha)
- 1 clove garlic (minced)
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium1790mg75% |
| Potassium1340mg38% |
| Protein35g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber6g24% |
| Sugars6g |
| Vitamin A120% |
| Vitamin C150% |
| Calcium30% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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