Thai Beef Salad

10 Reviews
ADD YOUR REVIEW
Beau Gustafson; Jan Gautro
Yield
4 servings
By Laura Zapalowski
October 2007
RECIPE BY Cooking Light

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.

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

Nutritional Information

  • Calories 313
  • Caloriesfromfat 34%
  • Fat 11.8g
  • Satfat 4g
  • Monofat 5.5g
  • Polyfat 0.6g
  • Protein 28.2g
  • Carbohydrate 22.6g
  • Fiber 5g
  • Cholesterol 71mg
  • Iron 2.8mg
  • Sodium 883mg
  • Calcium 105mg

How to Make It

Step 1

Combine first 8 ingredients in a food processor; process until smooth.

Step 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.

Step 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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Ratings & Reviews

alphabetizing's Review

alphabetizing
April 13, 2014
I can't give it 5 stars because I didn't make the beef this way (I used the maple and soy glazed flank steak recipe from CL and had wanted a nice salad with mandarins to go with it), but the salad was GREAT. The perfect balance of spicy and sweet, and so fresh. Made the red meat feel pretty guiltless. I would definitely make again. I actually made it for my mother at her place and she said it was the best thing I'd ever made for her. So. Pretty glowing reviews. Definite keeper.

falljunelaker's Review

falljunelaker
June 03, 2013
We've made this several times & followed the recipe exactly, except we used a cheaper cut of meat: eye of round steak, although grass-fed & organic. It was easy & extremely good. It is spicy & the only sweetness comes from the mandarin oranges, both of which are pluses for us. (We love spicy food & neither of us cares for sweet main dishes.)

Sammiehigg's Review

yogarunner1
October 11, 2012
N/A

cookieamity's Review

Texasfamily
July 30, 2011
This turned out awesome! I love the orange flavor in the sauce!

hedi12's Review

Sammiehigg
June 16, 2011
I saved this recipe because I was interested in making the salad as a side. It was fantastic! I loved how flavorful it was, especially thanks to the fresh basil. I basically halved the recipe and eliminated the napa cabbage, so it was more like a slaw than a salad. I even at the leftovers the next day at lunch.

yogarunner1's Review

Onemilehigh
June 02, 2011
I wasn't quite as thrilled as others reviewing. I think I may have enjoyed grilled tenderloin instead of fried. Did really like the dressing!

Texasfamily's Review

amysita
January 05, 2011
Great flavor. My Asian chilli sauce is very spicy so I need to back off on how much to add next time. But it was still very good.

Onemilehigh's Review

cookieamity
January 20, 2009
Excellent flavor. I subbed bean sprouts and gourmet mushroom mix in place of the cucumber and cabbage. Great dish and easy to prepare.

thisshell's Review

hedi12
December 21, 2008
This was so good and flavorful. Both my husband and I loved it. It's great if you really want some beef but are trying to limit it for calorie or health reasons.

amysita's Review

thisshell
November 09, 2008
This dish was really easy and only took about 20 minutes to make. I agree with all the previous reviewers, except that the dressing could have used some sweetness. I was expecting the kick from the serrano pepper, but I also expected something sweet. I might add some brown sugar next time.
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