- Total time 30 minutes
- Portion size 4 servings
In bowl, whisk together garlic, fish sauce, soy sauce, oil, ginger, brown sugar, lime juice and red pepper flakes. Reserve two- thirds marinade; set aside. Combine steak and remaining marinade in bowl; season with salt and pepper, toss to combine. Let stand at room temperature for 10 minutes.
Meanwhile, in large bowl, combine lettuce, cabbage, carrots, mango and green onions; drizzle with reserved marinade. Season with salt and pepper to taste. Set aside.
In large skillet set over medium heat, sear steak, turning once, until cooked to desired doneness, 8 to 10 minutes for medium-rare. Remove from skillet and transfer to cutting board; tent loosely with foil and let stand for 5 minutes. Thinly slice steak against the grain.
Divide salad among plates and top with sliced steak. Garnish with cilantro, mint and cashews.
Test Kitchen Tip: A steak can be tricky to cook perfectly, so using a thermometer is the only surefire way to know if it is done. For medium-rare, that’s 145°F.
Nutritional facts PER SERVING: about
- Calories 400
- Total fat 18 g
- Saturated fat 6 g
- Cholesterol 70 mg
- Sodium 550 mg
- Total carbohydrate 28 g
- Fibre 7 g
- Sugars 20 g
- Protein 32 g