Spicy Asian Beef with Grape and Napa Cabbage

Spicy Asian Beef with Grape and Napa Cabbage

From: Chef Scott Samuel, CIA Greystone. Yield: 12 servings.

Flank Steak:
2 lb. flank steak
2 Tbsp. Asian fish sauce
3 Tbsp. lime juice
1 Tbsp. sugar
¼ cup shallots, sliced into rings
2 serrano chiles, stemmed and minced
¼ cup mint leaves
2 Tbsp. honey
1 oz. sesame oil

Grape and Cabbage Salad:
4 cups napa cabbage, shredded

Register to view the full article

Register to view this article

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish