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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.

Source: EatingWell Magazine, September/October 1991


Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

336 calories; protein 30g; carbohydrates 28.2g; dietary fiber 4.3g; sugars 20.1g; fat 12.2g; saturated fat 2.6g; cholesterol 67.2mg; vitamin a iu 967.6IU; vitamin c 50.3mg; folate 81.7mcg; calcium 81.5mg; iron 2.4mg; magnesium 50.5mg; potassium 737mg; sodium 960.5mg; thiamin 0.2mg.