Thai Beef Salad

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Make this semi-involved recipe much faster by using the food processor's shredder attachment to shred the cabbage. Omit the fish sauce if you don't care for its flavor.

Ingredients:

1 cup fresh cilantro leaves

1/4 cup fresh lime juice (about 2 limes)

1 tablespoon lower-sodium soy sauce

1 tablespoon thai fish sauce

1 tablespoon honey

2 teaspoons grated orange rind

2 garlic cloves, peeled

1/2 small serrano chile

2 teaspoons olive oil

4 (4-ounce) beef tenderloin steaks, trimmed

1/4 teaspoon black pepper

1/8 teaspoon salt

2 cups shredded napa cabbage

1/2 english cucumber, halved lengthwise and thinly sliced

1/3 cup thinly sliced green onions

3 tablespoons chopped fresh basil

1 (12-ounce) package broccoli coleslaw

1 (11-ounce) can mandarin oranges in light syrup, drained

Directions:

1. Combine the first 8 ingredients in a food processor, and process until smooth.
2. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle steaks evenly on both sides with pepper and salt. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 5 minutes. Thinly slice steaks.
3. Combine cabbage and the remaining ingredients in a large bowl. Drizzle slaw mixture with cilantro mixture; toss. Arrange 2 cups slaw mixture on each of 4 plates; top each serving with 3 ounces beef.

By RecipeOfHealth.com