Thai Beef Salad

Ingredients

• 16 ounce beef tenderloin steaks trimmed
• 0.3 teaspoon pepper black
• 12 ounce broccoli coleslaw 
• 1 cup cucumber grated peeled seeded
• 3 tablespoons basil fresh chopped
• 1 cup cilantro leaves fresh loosely packed
• 2  garlic cloves peeled
• 0.3 cup green onions thinly sliced
• 1 tablespoon honey 
• 0.3 cup juice of lime fresh ( 3 limes)
• 2 tablespoons soya sauce low-sodium
• 11 ounce mandarin oranges in syrup light drained canned
• 2 cups napa cabbage shredded
• 2 teaspoons olive oil 
• 2 teaspoons orange rind grated
• 0.1 teaspoon salt 
• 0.5 small serrano chile 
• 1.5 tablespoons thai fish sauce 

Equipment

• food processor
• bowl
• frying pan

Directions

1. Combine first 8 ingredients in a food processor; process until smooth.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Sprinkle steak evenly on both sides with pepper and salt.
4. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness.
5. Remove steak from pan; let stand 5 minutes. Thinly slice steak.
6. Combine cabbage and the remaining ingredients in a large bowl.
7. Drizzle slaw mixture with cilantro mixture; toss. Arrange 2 cups slaw mixture on each of 4 plates; top each serving with 3 ounces beef.