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
How to Make It
Combine the first 8 ingredients in a food processor, and process until smooth.
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.
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.
This recipe concreted my opinion that I am not a fan of cilantro. I would have given this a lower rating, but I think most of my gripe is with I just can't make myself like that herb. I won't make again.
I so wanted to like this, but it was really weird. It wanted to be a slaw, but it was neither soft nor crunchy, and the flavors were awkward w/ canned oranges, chiles & soy (and I love fish sauce, thai food, etc). The only thing worth eating was the delicious filet mignon steak, which would have texturally paired better w/ a softer bibb lettuce & fresh orange vinaigrette.
This was an excellent dish. This stood by itself for our dinner. The flavors were very good and satisfing. Paired with a glass of syrah. There were only two of us eating this. I made the whole salad and dressing, then served only half split between us and 8 oz of beef tenderloin split been us. Perfect!
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