Ingredients
- 1 small head Napa or Savoy cabbage, about 1 1/2 pounds
- Coarse salt
- 3 spring onions or 6 large scallions, trimmed and chopped
- 3 cloves garlic, minced, or to taste
- 1 tablespoon co chu karo or crushed red pepper flakes, or to taste
- 1 tablespoon peeled and minced ginger
- 3 tablespoons fish sauce or soy sauce
- 2 tablespoons rice wine or other vinegar
- 1 flank steak, about 1 1/2 pounds
- Ground black pepper
- Nutritional Information
Nutritional analysis per serving (4 servings)
347 calories; 14 grams fat; 5 grams saturated fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 40 grams protein; 115 milligrams cholesterol; 1203 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Remove tough exterior leaves of cabbage; core it by cutting a cone-shape wedge out of the stem end. Shred cabbage into thin strips, and separate the strips by hand. Put in a colander, and toss with about 1 tablespoon salt and the onions or scallions. Let sit for at least an hour, preferably two, tossing occasionally, until cabbage wilts.
- Meanwhile, prepare a grill. Combine garlic, co chu karo, ginger, fish sauce and vinegar in a bowl. Grill steak for about 4 minutes to a side for medium rare (more time or less according to the degree of doneness you prefer), turning once. Sprinkle steak with salt and pepper as it cooks.
- Remove steak from grill, and let it rest. Squeeze as much liquid as you can out of the cabbage, and toss it with dressing. To serve, carve steak. Place a portion of cabbage on a plate, and top with slices of steak. Spoon a little dressing over steak, and serve.
Dining and Cooking