Recipe: Thai Beef Tacos with Lime-Cilantro Slaw (using flank steak)

THAI BEEF TACOS WITH LIME-CILANTRO SLAW

"Tacos go Asian with crunchy cabbage slaw and steak flavored with ginger and fish sauce. Packaged coleslaw and matchstick carrots speed preparation. Serve with lime wedges and cilantro sprigs, if desired."

1 tablespoon sugar
1 1/2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons fish sauce
1/2 teaspoon chili garlic sauce (such as Lee Kum Kee)
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 pound flank steak, trimmed
FOR SERVING:
8 (6-inch) fat-free flour tortillas
Lime-Cilantro Slaw (recipe follows)

Combine first 6 ingredients in a large zip-top plastic bag. Add steak to bag; seal and marinate in refrigerator 20 minutes, turning occasionally.

Prepare grill or broiler.

Remove steak from bag; discard marinade.

Place steak on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

Divide steak evenly among tortillas; spoon about 1/2 cup slaw onto each tortilla. Fold in half; serve immediately.

LIME-CILANTRO SLAW

FOR THE DRESSING:
1/4 cup fresh lime juice
1 tablespoon sugar
2 tablespoons rice wine vinegar
1 1/2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons fish sauce
1/2 teaspoon chili garlic sauce
2 garlic cloves, minced
FOR THE SLAW:
3 cups packaged angel hair slaw
2 cups packaged matchstick-cut carrots
1/4 cup sliced green onions
1/2 cup chopped fresh cilantro

Combine the ingredients for the dressing in a large bowl. Add the remaining ingredients; toss well to combine.

Makes 4 servings (serving size: 2 tacos)
Source: Cooking Light magazine, April 2007