In a ziploc bag combine, pepper, salt, paprika, cumin, brown sugar, cayenne, allspice, 2T parsley, 2t ginger, and add steak. Marinade overnight.
Steak 8-10 min, allow to rest 10 min before slicing.
Combine sesame oil, vinegar, soy sauce and sugar and stir until sugar is disoved. Add 1 T ginger and jalapeno.
In wok, combine dressing, and green onion, cook 1-2 min, add cabbage and carrot. Toss until heated through about 3-4 minutes. Remove from heat and add 1 C parsley.
Serve on pitas with steak.
Modified from, Kathleen Daelemans
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|Serving Size: 1 Serving (348g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 65 (13%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 33.1mg||10 %|
|Sodium 361.8mg||12 %|
|Potassium 744.5mg||20 %|
|Total Carbohydrate 90.5g||27 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 85.4g|
|Protein 23.1g||33 %|
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Calories per serving: 503
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