2 beef Strip Steaks Boneless, cut 1 inch thick (8 ounces)
1/2 cup carrot or orange marmalade
1/4 cup low-sodium soy sauce
1 tablespoon ras el hanout spice blend
10 to 12 leaves romaine, iceberg or butter lettuce
2 cups packaged coleslaw mix
1 crisp apple, unpeeled, diced
1/4 cup sliced green onions
2 teaspoons minced fresh ginger
1 tablespoon fresh lemon juice
2 teaspoons lemon zest
1/4 cup chopped pistachio nuts
Combine cole slaw mix, apple, green onions, ginger, lemon juice, and lemon zest in large bowl. Mix well and refrigerate until ready to use.
Place marmalade and soy sauce in small heavy saucepan. Bring to a boil over medium heat. Reduce heat and simmer for 8 to 10 minutes until thickened. Remove from heat.
Meanwhile, cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips. Toss beef with spice blend.
Heat 12-inch non-stick skillet over medium-high heat until hot. Add half of beef; stir fry 1-1/2 to 2 minutes or until outside surface of beef is no longer pink. Repeat with remaining beef.
Remove skillet from heat; return all beef to skillet. Stir in sauce, tossing until beef is coated.
Divide slaw and beef evenly among lettuce leaves. Drizzle with any remaining sauce. Top with pistachios, if desired.
Nutrition information per serving (without pistachio nuts): 303 calories; 5 g fat (2 g saturated fat; 2 g monounsaturated fat); 62 mg cholesterol; 667 mg sodium; 39 g carbohydrate; 4.8 g fiber; 26 g protein; 7.1 mg niacin; 0.6 mg vitamin B6; 1.3 mcg vitamin B12; 2.9 mg iron; 27.4 mcg selenium; 4.6 mg zinc; 103.2 mg choline.