Serves 2 / Leftover steak gets an added kick from lemongrass-flavored coleslaw and red chili sauce. Keep the meat, coleslaw, and bread separate until ready to serve. To save time, use preshredded cabbage and precut carrots for the coleslaw; it keeps in the refrigerator for up to five days.
2 tablespoons low-fat mayonnaise
1/4 teaspoon dried lemongrass powder
1/2 teaspoon Asian chili sauce
1 teaspoon rice wine vinegar
1/2 cup shredded cabbage
1/2 cup julienned carrots
2 pieces whole-wheat pita bread, sliced in half
4 ounces cooked lean steak, thinly sliced
1. To make coleslaw, blend the mayonnaise, lemongrass, chili sauce, and rice wine vinegar. Add cabbage and carrots. Mix well. Store mixture separately until ready to assemble sandwiches.
2. Fill pita-bread halves with steak. Top with coleslaw and serve.