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.
Active Time: 35 minutes |
Total Time: 35 minutes
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
Stir fish sauce (or soy sauce) and brown sugar in a small bowl. Divide lettuce between 2 plates.
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.
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.
Per serving :
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