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Thai Beef Salad
Ingredients:
3 tablespoon fish sauce, or reduced-sodium soy sauce
3 tablespoon brown sugar
1 orange, peeled and white pith removed
1 head iceberg lettuce, halved, cored and thinly sliced
1 tablespoon canola oil
3/4 pound sirloin strip steak, trimmed of fat and thinly sliced
3 jalapeno pepper, seeded and minced
1 onion, finely chopped
1 clove garlic, minced
1/4 cup fresh cilantro, chopped
2 tablespoon dry roasted peanuts, chopped
Preparations:
1. In a small bowl, stir together fish sauce or soy sauce and brown sugar. Chop the orange coarsely and set aside. Arrange lettuce over a platter or individual plates.
2. In a nonstick skillet, heat 2/3 of the oil over high heat until almost smoking. Add beef in batches and stir-fry for 30 seconds to 1 minute, or until browned on the outside and still pink inside. Spoon over lettuce. Add the remaining 1 oil to the skillet and sauti chili peppers, onions, and garlic for about 1 minute.
3. Add the fish-sauce or soy-sauce mixture and bring to a boil, stirring. Remove from the heat and stir in the oranges and cilantro. Spoon over lettuce and beef, sprinkle peanuts over top and serve warm.
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