Nutrition per serving may change if servings are adjusted.
1½ tablespoons fish sauce, (see Note) or reduced-sodium soy sauce
1½ tablespoons brown sugar
½ 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, jalapeno (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.
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.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Simple yet delightful
This was a very simple dish to put together and makes a great lunch. The only thing I didn't put in was the pepper because I didn't have any, but I will next time because I think that was the one thing it was missing to add a little more kick. Otherwise I really enjoyed it! Very tasty, simple, and yummy!
Note: I used Cara cara oranges.
Pros: Good flavor balance, light yet filling, tasty