This recipe makes a good base. We've made this recipe with modifications twice now and really like it. We are not fans of cucumbers, so left them out and replaced the cilantro with parsley. Instead of the tenderloin, we've used leftover roast beef (2 oz per serving is enough). We added a small quantity of rice noodles and blanched snow peas. I realize these are a lot of modifications, but key is the dressing and beef.
Asian-Style Beef Tenderloin Salad
sershaeliot Posted: 04/12/09