Thai Beef Salad

http://www.eatingwell.com/recipes/thai_beef_salad.html

From EatingWell:  September/October 1991, EatingWell Serves Two

The hot-and-sour dressing has an exotic flavor, yet has just a few ingredients.

4 servings | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

• 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

Preparation

1. Stir together fish sauce (or soy sauce) and brown sugar in a small bowl. Arrange lettuce on a platter or individual plates.
2. 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.
3. 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.

Nutrition

Per serving : 230 Calories; 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

1/2 Carbohydrate Serving

Exchanges: 1 fruit, 2 vegetable, 3 lean meat, 1 fat