Wave 2-Thai Beef Salad
 

This is from Oct. 2007 Cooking Light. I haven't tried this yet but it is in the Superfast Section and it looks fantastic so I plan to try it.

1 cup loosely packed fresh cilantro leaves
1/4 cup fresh lime juice (about 3 limes)
2 tbsp low-sodium soy sauce
1 1/2 tbsp Thai fish sauce
1 tbsp honey
2 tsp grated orange rind
1/2 small serrano chile
2 tsp olive oil
4 (4 oz) beef tenderloin steaks, trimmed
1/4 tsp black pepper
1/8 tsp salt
2 cups shredded Nappa cabbage
1 cup grated, seeded, peeled cucumber
1/3 cup thinly sliced green onions
1 (12 oz) package broccoli coleslaw
1 (11 oz) can mandarin oranges in light syrup, drained. If you can find packed in water that would be even better.

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

2. 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.

3. Combine cabbage and the remaining ingredients in a large bowl. Drizzle slaw mixture with cilantro mixture; toss. Arrange 2 cups of slaw mixture on each of 4 plates; top each serving with 3 ounces of beef.

Yield: 4 servings
Calories 313, Fat 11.8g (sat 4g, mono 5.5g, poly 0.6g), Protein 28.2g, Carb 22.2g, Fiber 5g, Chol 71mg, Iron 2.8mg, Sodium 883mg, Calcium 105mg.