Singapore Beef Slaw

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Cilantro and garlic flavor the meat in this crisp, Asian-style salad.

1  tablespoon salad oil
2  tablespoons cider vinegar
1/4  cup snipped cilantro
12  ounces lean beef sirloin steak, cut 1 inch thick
1  teaspoon sugar
1  clove garlic, minced
1/8  to 1/4 teaspoon crushed red pepper flakes (optional)
4  cups shredded nappa cabbage
1  small jicama, peeled and cut into thin bite-size strips
1  medium red sweet pepper, cut into thin bite-size strips
1/2  to 1 teaspoon toasted cumin seed*
1/3  cup coarsely shredded carrot
   Cilantro sprigs
   Lime wedges (optional)
1. Place meat on the unheated rack of a broiler pan. Broil 3 inches from heat for 13 to 17 minutes or to desired doneness (145 degrees F for medium doneness), turning once. When meat is cool enough to handle, cut into bite-size strips, and set aside.
2. For dressing, in a medium mixing bowl, combine oil, vinegar, cilantro, sugar, garlic, and, if desired, crushed red pepper flakes. Add steak strips; stir to moisten. Cover bowl tightly with plastic wrap. Marinate in the refrigerator for 6 hours or overnight.
3. To serve, add cabbage, jicama, and sweet pepper to meat and dressing mixture. Toss gently to coat. Arrange on individual chilled salad plates or a serving platter. Sprinkle with shredded carrot and toasted cumin seed. Serve with cilantro sprigs and lime wedges. Makes 4 main-dish servings. 

*Note: To toast the cumin seeds, place on an ungreased baking pan in a single layer. Bake in a 350 deg.F oven about 8 minutes or until the seeds are lightly toasted. 

Source:  Better Homes & Gardens
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