I made this on Saturday night for dinner. It was amazing. You can’t stop eating it…
What you need:
1 cup loosely packed fresh parsley leaves (I don’t have any fresh so I used 1 tsp of dried parsley)
1/4 cup fresh lime juice (about 3 limes)
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons Oyster sauce
1 tablespoon honey
2 teaspoons grated orange rind
2 garlic cloves, peeled and sliced thinly
1/2 small hot chili of your choice. (I used a dried filius blue pepper)
2 teaspoons olive oil
4 (4-ounce) beef tenderloin steaks
1/4 teaspoon black pepper
1/8 teaspoon salt
2 cups shredded green or purple cabbage
1 cup grated hot house long English cucumber
1/3 cup thinly sliced green onions
3 tablespoons chopped fresh basil
1 cup grated carrot
1 (11-ounce) can mandarin oranges in light syrup, drained (I used 2 fresh regular oranges and it turned out fine.)
What you do:
Combine first 8 ingredients in a food processor; process until smooth.
Sprinkle your steak evenly on both sides with salt and pepper and a little bit of olive or grape seed oil, press in some thinly sliced garlic slices onto the oiled steak. Let sit for 10-20 minutes.
Heat oil in a large nonstick frying pan over medium-high heat.
Add steak to pan…cook 4 minutes on each side, depending on your steak this should be about medium rare. I used a fairly thick tenderloin, it was perfect. 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 parsley mixture; toss. Arrange 2 cups slaw mixture on each of 4 plates; top each serving with 3 ounces beef.
Try and stop eating it. I made enough for 4 people and there was only two of us here. There are not many left over remains.
Happy Monday everyone!!