Thai Beef Salad

From EatingWell: September/October 1991, EatingWell Serves Two — Subscribe Now!

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

Nutrition Profile

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

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.

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