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This tangy salad draws inspiration from Thai cuisine and hits all the major flavor profiles. The dressing made from chiles, brown sugar and fish sauce coats seared steak and greens for a savory bite. Chopped peanuts deliver a crunchy, salty note to complete the salad.

Source: EatingWell Magazine, September/October 1991


Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • 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 occasionally, 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.


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.

Nutrition Facts

304 calories; protein 29.5g; carbohydrates 22.7g; dietary fiber 3.3g; sugars 16.4g; fat 11g; saturated fat 2.5g; cholesterol 67.2mg; vitamin a iu 931.2IU; vitamin c 35.5mg; folate 69.5mcg; calcium 63.5mg; iron 2.3mg; magnesium 45.9mg; potassium 657.8mg; sodium 959.7mg; thiamin 0.2mg.