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.
Thai Beef Salad
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.
More From Cooking Light
- Calories: 313
- 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: 612mg
- Calcium: 105mg
- 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
- 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.
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