Thai-Style Beef Sandwich

Vitamin-packed coleslaw enriches this beef sandwich.

Thai-Style Beef Sandwich
Thai-Style Beef Sandwich

[ingredients-list title=”Ingredients” serving_size=””]

  • 2 tablespoons tomato paste
  • 1/2 cup fresh lime juice (about 3 limes)
  • 1 1/2 teaspoons ground coriander
  • 1 pound well-trimmed flank steak
  • 1 teaspoon sugar


  • 1 teaspoon salt
  • 1 teaspoon red pepper flakes
  • 3 cups shredded green cabbage (12 ounces)
  • 2 carrots, shredded
  • 1 large red bell pepper, cut into matchsticks Y2 cup chopped cilantro 1/3 cup chopped fresh mint
  • 4 hard rolls, halved crosswise


[step-list-wrapper title=”How to make it” time=”1 hour, 30 minutes”]
[step-item number=”1″ image_url=”” title=”” ]In shallow glass dish, stir together tomato paste, half the lime juice, and coriander. Add flank steak, turning to coat. Refrigerate for 30 minutes.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]In large bowl, whisk together remaining 1/4 cup lime juice, sugar, salt, and pepper flakes. Add cabbage, carrots, bell pepper, cilantro, and mint; toss well to combine. Refrigerate coleslaw until serving time.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Preheat broiler. Remove steak from marinade. Broil 6 inches from heat for 4 minutes per side for medium-rare, brushing any remaining marinade over steak halfway through cooking time. Let stand for 10 minutes. Cut thin, diagonal slices across the grain.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]To serve, spoon coleslaw on bottom half of each roll. Cover with steak and top halves of rolls. Serves 4. [/step-item][/step-list-wrapper]

[nutrition-info calories=”420″ calories_fat=”” fat=”13g” sat_fat=”5g” choles=”55mg” sodium=”890mg” carbs=”47g” sugars=”” protein=”32g” fiber=”7g”]


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Originally Published in Reader's Digest