Thai Beef Salad (Like #57!) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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One of my favorite dishes! Ingredients:
3 tablespoons fish sauce or 3 tablespoons reduced sodium soy sauce |
3 tablespoons brown sugar |
1 head iceberg lettuce, halved, cored and thinly sliced |
1 tablespoon canola oil, divided |
3/4 lb sirloin steak, trimmed of fat and thinly sliced (you can also substitute chicken. if you prefer, you can chop the meat in the food processor too!) |
3 jalapenos or 3 serrano chili peppers, seeded and minced |
1 onion, finely chopped |
1 garlic clove, minced |
1 orange, peeled and white pith removed, coarsely chopped |
1/4 cup chopped fresh cilantro |
2 tablespoons chopped dry roasted peanuts |
Directions:
1. Stir together fish sauce (or soy sauce) and brown sugar in a small bowl.
2. Arrange lettuce on a platter or individual plates.
3. Heat 2 teaspoons oil in a large nonstick skillet over high heat until hot but not smoking.
4. Stir-fry beef, in batches, until browned on the outside and still pink inside, 30 seconds to 1 minute per batch.
5. Spoon over lettuce.
6. Add the remaining 1 teaspoons oil to the skillet and cook chili peppers, onions and garlic, stirring occaccsionally, until softened, about 1 minute.
7. Add the fish-sauce (or soy-sauce) mixture and bring to a boil, stirring.
8. Remove from the heat and stir in orange and cilantro.
9. Spoon over lettuce and beef, sprinkle peanuts over top and serve warm.
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