ASIAN SLAW WITH STEAK
Main-dish salads are so perfect for summer, especially this one with its Asian-inspired dressing-my favorite's favorite flavor. The colorful slaw and juicy steak combo is super quick and wonderful for breezy weeknight dinners. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- For dressing, place first 4 ingredients in a blender; cover and process until blended. Reserve 1/2 cup dressing for slaw. Brush remaining dressing onto both sides of steak; let stand while preparing slaw., Place coleslaw mix, mango, edamame, radishes, cilantro and green onion in a large bowl. Toss with reserved dressing., Grill steak, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-7 minutes per side. Let stand 5 minutes before slicing. Serve with slaw. If desired, sprinkle with lime zest.
Nutrition Facts : Calories 423 calories, Fat 18g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 1370mg sodium, Carbohydrate 32g carbohydrate (24g sugars, Fiber 5g fiber), Protein 34g protein.
SEARED AHI TUNA WITH ASIAN SLAW
Steps:
- In a large bowl, combine the cabbages, green beans, red bell pepper, pickled ginger, and cilantro. Cover and refrigerate.
- In a small saucepan heat the canola oil to 325 degrees F and carefully fry the wonton strips for 3 to 4 seconds, until golden brown. Using a slotted spoon, transfer the strips to a paper towel to drain. Set aside.
- For the dressing:
- In a blender or food processor, blend together the ginger, green onion, garlic, and cilantro.
- For the Tuna:
- Coat the tuna with the oil and season with the salt and pepper. On a plate scatter the sesame seeds and press the tuna into the seeds on both sides, gently shaking off the excess.
- Heat a large grill or saute pan over high heat and sear the tuna for 3 minutes on each side. Remove the fish from the pan and let rest for several minutes before slicing. The tuna will be medium-rare.
- Toss the vegetables with half of the dressing and mix well. Add half of the wonton strips and gently combine. Mound the slaw onto a platter or indivisual plates. Place the sliced tuna on top of the salad and drizzle the remaining dressing on top. Garnish with the remaining wonton strips.
SEARED AHI TUNA TACO WITH ASIAN SLAW AND PLUM SAUCE
Provided by Food Network
Categories appetizer
Time 55m
Yield 12 appetizer sized tacos
Number Of Ingredients 21
Steps:
- For the taco shells:
- Cut the wonton skins using a 2-inch circle cutter. Use a taco shell basket and deep fry wontons until golden brown and firm. Remove taco shells from oil, allow to cool and season with sea salt.
- For the Asian slaw:
- Combine cabbage, peppers and onions in a medium sized mixing bowl. In a separate bowl, combine mayonnaise, 1 tablespoon rice vinegar, 1 tablespoon sugar, sesame oil, and sesame seeds. Mix well and combine with cabbage and peppers to marinate for about 1/2 hour.
- For the plum sauce:
- Preheat a medium saucepan over medium heat. Once pan is hot, add vegetable oil, garlic, ginger, and star anise. Saute for about 45 seconds, or until garlic has started to cook. Add 1/4 cup rice vinegar, 1/4 cup sugar, and canned plums. Continue to saute until all ingredients are soft and set aside to cool. Once cooled, puree plum mixture in a vertical blender and reserve for taco assembly.
- For the Tuna:
- Cut tuna into logs about 1-inch by 1-inch by 4-inches. Coat liberally with pepper and a little salt. Heat a saute pan until very hot; add 1 tablespoon vegetable oil and the sear tuna on all sides for about 15 seconds per side. Make sure to just sear outside of tuna and not allow inside to cook. Remove from heat and refrigerate promptly. Once cooled, slice into 1/8-inch thick slices.
- For Taco Assembly:
- Fill each taco shell with a little Asian slaw, place a slice of tuna on top of slaw, and then drizzle with a little plum sauce. Enjoy!
SESAME TUNA STEAKS WITH ASIAN SLAW
Try to get the best quality tuna you can for these sesame steaks with a crunchy Asian-style slaw. A quick healthy supper, on the table in 20 minutes
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Mix together the sesame oil and lime juice with some seasoning, then toss with the red cabbage, chilli, yellow pepper, beansprouts and peanuts.
- Heat a non-stick frying pan until searing hot. Season the tuna steaks on both sides and turn them in the sesame seeds to coat. Fry for 3 mins each side until the tuna is browned and a sesame crust has formed, but the fish is still pink in the middle. Leave to rest for a few mins, then serve with the slaw and lime wedges for squeezing over.
Nutrition Facts : Calories 535 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 11 grams fiber, Protein 56 grams protein, Sodium 0.5 milligram of sodium
GRILLED ASIAN FLANK STEAK WITH SWEET SLAW
Provided by Bon Appétit Test Kitchen
Categories Ginger Low Cal Backyard BBQ Dinner Steak Grill Healthy Cabbage Bon Appétit Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Prepare barbecue (medium heat). Mix soy sauce, oil, 3 teaspoons ginger, and garlic in resealable plastic bag. Add flank steak and seal bag; turn to coat. Let stand at room temperature 30 minutes, turning occasionally.
- Stir sugar and vinegar in small saucepan over medium heat until sugar dissolves; remove from heat. Add jalapeños and remaining 2 teaspoons ginger. Place cabbage and 1/2 cup green onions in medium bowl.
- Pour vinegar mixture over and toss to coat. Season with salt and pepper. Let stand while grilling steak, tossing occasionally.
- Grill steak until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer to work surface. Let rest 10 minutes. Slice steak thinly against grain. Sprinkle 1/4 cup green onions over slaw.
SEARED STEAK WITH ASIAN INSPIRED SLAW
A tangy and crispy steak served over a mix of colorful veggies with Asian flavors. I came up with this because my boyfriend and I like to eat healthy and don't eat carbs at dinner but I needed to feel fulfilled so I want to come up with a different way of making our normal steak dinner. The steak has a bit of a bang and I had some frozen veggies from Trader Joe's that I thought would be fun to throw together. Hope you like it!
Provided by BorchettaBetta
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- In a small tureen, mix all of the dry ingredients to make the rub for the steak. Rub both sides of the steak generously and wrap it tightly in saran wrap. Put the steak back in the refridgerator to marinate for no less than 20 minutes.
- In a frying pan, put in your edamame, frozen corn, chopped red bell pepper, chopped onion, 2 of the minced garlic cloves, the sesame oil, 2 tbsp olive oil, the chili sauce and the soy sauce.
- When the steak is done marinating pull it out and set it to the side. In another large frying pan on medium, add the remaining olive oil and garlic clove. Saute the clove until brown in color and then put the steak in the pan and sear as appropriate to your liking. I tend to like my steak medium well so I do 7 minutes per side. Flip the steak half way done and then move to a cutting board to rest for 2 minutes before slicing. Always slice long strips of the steak at an angle.
- While the steak is cooking, turn on the frying pan with the slaw mixture in it to medium and saute for around 10 minutes. When it is done, pour it onto a platter.
- Place the steak strips on top of the slaw in your serving platter and it is ready to serve!
Nutrition Facts : Calories 345.7, Fat 21.4, SaturatedFat 2.8, Sodium 678.5, Carbohydrate 28.2, Fiber 7.2, Sugar 4, Protein 16.3
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