EatingWell Serves Two
The hot-and-sour dressing has an exotic flavor, yet has just a few ingredients.
Active Time: 35 minutes |
Total Time: 35 minutes
3 tablespoons fish sauce, or reduced-sodium soy sauce
3 tablespoons brown sugar
1 head iceberg lettuce, halved, cored and thinly sliced
1 tablespoon canola oil, divided
3/4 pound 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 tablespoons chopped dry-roasted peanuts
Stir together fish sauce (or soy sauce) and brown sugar in a small bowl. Arrange lettuce on a platter or individual plates.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until hot but not smoking. Stir-fry beef, in batches, until browned on the outside and still pink inside, about 1 minute per batch. Spoon over the lettuce.
Add the remaining 1 teaspoon oil to the pan 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 the lettuce and beef, sprinkle peanuts over top and serve warm.
Per serving :
12 g Fat;
3 g Sat;
5 g Mono;
42 mg Cholesterol;
6 g Carbohydrates;
24 g Protein;
2 g Fiber;
455 mg Sodium;
525 mg Potassium