Thai Beef Salad

Name: Thai Beef Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 454 grams beef tenderloin steaks, trimmed; 0 teaspoons black pepper; 340 grams package broccoli coleslaw; 1 English cucumber, halved lengthwise and thinly sliced; 3 Tbsps chopped fresh basil; 237 milliliters fresh cilantro leaves; 2 garlic cloves, peeled; 79 milliliters thinly sliced green onions; 1 Tbsp honey; 59 milliliters fresh lime juice (about 2 limes); 1 Tbsp lower-sodium soy sauce; 312 grams mandarin oranges in light syrup, drained; 473 milliliters shredded Napa cabbage; 2 teaspoons olive oil; 2 teaspoons grated orange rind; 0 teaspoons salt; 1 smalls serrano chile; 1 Tbsp Thai fish sauce

Thai Beef Salad might be just the main course you are searching for. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains approximately 30g of protein, 9g of fat, and A mixture of beef tenderloin steaks, green onions, broccoli coleslaw, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free and dairy free diet. This recipe is typical of Asian cuisine. From preparation to the plate, this recipe takes around 20 minutes.

Instructions

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

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Food Processor

Heat oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Sprinkle steaks evenly on both sides with pepper and salt.

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Pepper

Steak

Salt

Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness.

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Steak

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Frying Pan

Remove steaks from pan; let stand 5 minutes. Thinly slice steaks.

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Steak

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Frying Pan

Combine cabbage and the remaining ingredients in a large bowl.

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Cabbage

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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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Cilantro

Beef

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Food Processor

Frying Pan

Bowl

Ingredients

Servings:

454grams

beef tenderloin steaks, trimmed 0teaspoons

black pepper 340grams

package broccoli coleslaw 1

English cucumber, halved lengthwise and thinly sliced 3Tbsps

chopped fresh basil 237milliliters

fresh cilantro leaves 2

garlic cloves, peeled 79milliliters

thinly sliced green onions 1Tbsp

honey 59milliliters

fresh lime juice (about 2 limes)1Tbsp

lower-sodium soy sauce 312grams

mandarin oranges in light syrup, drained 473milliliters

shredded Napa cabbage 2teaspoons

olive oil 2teaspoons

grated orange rind 0teaspoons

salt 1smalls

serrano chile 1Tbsp

Thai fish sauce

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Lang & Reed Napa Valley Chenin Blanc. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 30 dollars per bottle.