Photo by: 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.
Cooking Light SEPTEMBER 2010
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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