Thai Beef Salad
Source of Recipe
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Recipe Introduction
servings 4
points 5
List of Ingredients
3 Tbsp. fish sauce or reduced-sodium soy sauce
3 Tbsp. brown sugar
1 head iceberg lettuce, halved, cored and thinly sliced
1 Tbsp. canola oil, divided
3/4 lb. sirloin steak, trimmed of fat and thinly sliced
3 jalapeno or serrano chili peppers, seeded and minced
1 onion, finely chopped
1 clove garlic, minced
1 orange, peeled and white pith removed, coarsely chopped
1/4 cup chopped fresh cilantro
2 Tbsp. chopped dry-roasted peanutsRecipe
Stir together fish sauce (or soy sauce) and brown sugar in a small bowl. Arrange lettuce on a platter or individual plates.
Heat 2 tsp. oil in a large nonstick skillet over high heat until hot but not smoking. Stir-fry beef, in batches, until browned on the outside and still pink inside, 30 seconds to 1 minute per batch. Spoon over lettuce.
Add the remaining 1 tsp. oil to the skillet and cook chili peppers, onions and garlic, stirring occaccsionally, until softened, about 1 minute. Add the fish-sauce (or soy-sauce) mixture and bring to a boil, stirring. Remove from the heat and stir in orange and cilantro. Spoon over lettuce and beef, sprinkle peanuts over top and serve warm.
Per serving: 230 calories; 12 g fat, 2 g fiber
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