Thai Beef Salad

Beau Gustafson; Jan Gautro

This Thai Beef Salad is quick and easy to prepare and would also be delicious with grilled chicken or lamb. You can make the whole thing ahead of time, as long as the dressing is added right before serving.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 313
  • Calories from fat: 34%
  • Fat: 11.8g
  • Saturated fat: 4g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 28.2g
  • Carbohydrate: 22.6g
  • Fiber: 5g
  • Cholesterol: 71mg
  • Iron: 2.8mg
  • Sodium: 883mg
  • Calcium: 105mg

Ingredients

  • 1 cup loosely packed fresh cilantro leaves
  • 1/4 cup fresh lime juice (about 3 limes)
  • 2 tablespoons low-sodium soy sauce
  • 1 1/2 tablespoons 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 cup grated, seeded, peeled cucumber
  • 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 first 8 ingredients in a food processor; process until smooth.
  2. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle steak evenly on both sides with pepper and salt. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Thinly slice steak.
  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.
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