Sweet & Salty Beef Salad

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

From EatingWell:  September/October 1991, EatingWell Serves Two

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.

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

Ingredients

• 1 1/2 tablespoons fish sauce, (see Note) or 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 steak, trimmed and thinly sliced
• 1 jalapeño, or serrano pepper, seeded and minced
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 orange, peel and white pith removed, coarsely chopped
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon chopped dry-roasted peanuts

Preparation

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. Add the fish sauce (or soy sauce) mixture, remove from the heat and stir in orange and cilantro. Spoon the sauce over the salad and sprinkle with peanuts.

Nutrition

Per serving : 337 Calories; 12 g Fat; 3 g Sat; 6 g Mono; 47 mg Cholesterol; 28 g Carbohydrates; 30 g Protein; 4 g Fiber; 585 mg Sodium; 735 mg Potassium

2 Carbohydrate Serving

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

Tips & Notes

• 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.