Thai Beef Salad

By Hester

Cooking Light - Entered in Demy

Ingredients

• 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

Preparation

Step 1

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

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.

Combine cabbage and the remaining ingredients in a large bowl. Drizzle slaw mixture with dressing mixture; toss.

Arrange 2 cups slaw mixture on each of 4 plates; top each serving with 3 ounces beef.