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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Here's a salad that showcases the Asian yin and yang philosophy of combining opposing flavors. Mild, crisp iceberg lettuce allows the exotic hot-sweet-sour-salty flavors of the warm dressing to shine. From EatingWell magazine September/October 1991, and EatingWell Serves Two - Dietary Exchanges: 1 fruit, 2 vegetable, 3 lean meat, 1 fat. - Diabetic Exchanges: 2 Carbohydrate Serving - NOTE: Fish sauce is a pungent Southeast Asian sauce made from salted, fermented fish. It can be found in the Asian section of large supermarkets and in Asian specialty markets. Ingredients:
1 1/2 tablespoons fish sauce (see note) or 1 1/2 tablespoons reduced sodium soy sauce |
1 1/2 tablespoons brown sugar |
1/2 head iceberg lettuce, halved, cored and thinly sliced |
2 teaspoons canola oil, divided |
8 ounces sirloin steaks, trimmed and thinly sliced |
1 jalapenos or 1 serrano pepper, seeded and minced |
1 small onion, finely chopped |
1 garlic clove, minced |
1 orange, peel and white pith removed, coarsely chopped |
2 tablespoons chopped fresh cilantro |
1 tablespoon chopped dry roasted peanuts |
Directions:
1. Stir fish sauce (or soy sauce) and brown sugar in a small bowl. Divide lettuce between 2 plates.
2. Heat 1 teaspoon oil in a medium nonstick skillet over medium-high heat until shimmering but not smoking. Add beef and cook, stirring until browned on the outside and still pink inside, 1 to 2 minutes. Spoon over the lettuce.
3. Add the remaining 1 teaspoon oil, jalapeño (or serrano), onion and garlic to the pan and cook, stirring, until fragrant, about 1 minute.
4. Add the fish sauce (or soy sauce) mixture, remove from the heat and stir in orange and cilantro.
5. Spoon the sauce over the salad and sprinkle with peanuts.
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