ingredients
1-1/2
lb. beef flank steak
142
cup chopped fresh cilantro
4
Tbsp. olive oil
4
tsp. finely shredded lemon peel
2
Tbsp. lemon juice
2
cloves garlic, minced
1/4
tsp. crushed red pepper
1
recipe Lemon Butter (below)
4
cups shredded Napa cabbage
1
cup fresh bean sprouts
2
green onions, bias-sliced into 1-inch pieces

directions
1. Place steak in a shallow dish. Add cilantro, half of the olive oil, the lemon peel and juice, garlic, 1/2 tsp. salt, 1/4 tsp. black pepper, and the red pepper. Turn steak to coat. Cover; chill 30 minutes to 1-1/2 hours.
2. Meanwhile, prepare Lemon Butter; set aside. In a 12-inch nonstick skillet heat remaining oil over medium heat. Remove steak from marinade; discard marinade. Cook steak 15 minutes or to desired doneness, turning once. Cover; let stand 10 minutes.

3. Add vegetables to skillet. Cook and stir over medium heat 2 minutes or until crisp-tender. Season with salt and pepper. Serve steak with vegetables and Lemon Butter. Makes 4 servings.

Lemon Butter: In bowl combine 3 Tbsp. softened butter; 3 Tbsp. minced lemongrass; 1/4 cup cilantro; 1 Tbsp. lemon juice; and salt, pepper, and crushed red pepper to taste.

nutrition facts
Servings Per Recipe 4 servings Calories492 Total Fat (g)35 Saturated Fat (g)12, Monounsaturated Fat (g)17, Polyunsaturated Fat (g)2, Cholesterol (mg)82, Sodium (mg)400, Carbohydrate (g)7, Total Sugar (g)3, Fiber (g)2, Protein (g)39, Vitamin C (DV%)79, Calcium (DV%)13, Iron (DV%)22, Percent Daily Values are based on a 2,000 calorie diet