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

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

Directions -

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

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.