Email to Gwendy      

Recipe Categories: gwendy's HOME PAGEAfternoonTea APPETIZERS BBQ BEVERAGES BREAD BreadMachineBread BREAKFAST CAKESandPIES CANDY Canning CASSEROLES COOKIES Crafts CROCKPOT DESSERTS DIABETIC Dips EGGS ETHNIC FISHandSEAFOOD Frostings FRUIT Gifts GLUTENFREE Gravy Grillin Healthy Holiday JAMSandJELLIES KIDS MainDish MARINADES MEATS PASTA PASTRIES Pets PIZZA POULTRY RAW RecipeSharing RICE SALADandDRESSING SANDWICHES SAUCES SideDishes Smoothies SNACKS SOUPSandSTEWS SpreadsandSauces Stir-Fry Tappas UNUSUAL UsefulTips VEGETABLES VEGETARIAN WebSites WeightWatcher Wraps

Thai Beef Salad




Source of Recipe


(awesum)


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 peanuts

Recipe



servings 4
points 5


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