Thai Beef Salad

Thai Beef Salad Recipe
Photo: John Autry; Styling: Cindy Barr
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.

Yield:

4 servings

Recipe from

Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 313
Fat 11.8 g
Satfat 4 g
Monofat 5.5 g
Polyfat 0.6 g
Protein 28.2 g
Carbohydrate 22.6 g
Fiber 5 g
Cholesterol 71 mg
Iron 2.8 mg
Sodium 612 mg
Calcium 105 mg

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

Preparation

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.

Note:

Laura Zapalowski,

September 2010
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