Thai Beef Salad

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 (Since this was a week night meal and not a special ocassion, we used a thin steak instead...)
* 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 (I used fresh mandarin oranges - 3)

Preparation

Combine first 8 ingredients in a food processor; process until smooth. (I added a little olive oil to help emulsify.)

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

Note: This was FANTASTIC! light and crispy and fresh.  Could have had it spicier - it was fine for me. Also thought it would taste great with shrimp.