Thai Beef Salad

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
Total:
Recipe from Cooking Light

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • 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

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. 1. Combine the first 8 ingredients in a food processor, and process until smooth.
  2. 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. 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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