Mix cilantro tamarind paste, soy sauce, ginger, orange zest and juice, lime zest and juice, scallions, garlic honey, chile and fish sauce together. In a large ziplock bag, place the steak and half the marinade. Allow steak to marinade for 30 minutes at room temperature or, preferably, in the refrigerator overnight. Set the remaining half of the marinade aside for serving.
Preheat grill. Grill steak 3-4 minutes per side over medium heat. Remove from grill and cover loosely with foil to keep warm. Allow to rest 5 minutes before slicing.
Thinly slice on the diagonal against the grain. Make up a platter with the meat slices, carrots, bean sprouts and other desired garnishes. If desired, toss cellophane noodles with reserved marinade or rice vinegar sweetened to taste with a little sugar. Pass remaining marinade for additional garnish. Serve with lettuce leaves and enjoy!
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|Serving Size: 1 Serving (896g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 12 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 14166.4mg||488 %|
|Potassium 1527.5mg||40 %|
|Total Carbohydrate 69.4g||20 %|
|Dietary Fiber 12.2g||49 %|
|Sugars, other 57.2g|
|Protein 32.9g||47 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 387
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