Thai Beef Salad I

Description
The hot-and-sour dressing has an exotic flavor, yet has just a few ingredients.
 * Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Source: Eating Well This Week,
 * Formatted by Chupa Babi in MC: 06.26.07
 * Active time: 35 minutes | Total time: 35 minutes
 * Makes 4 servings

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
 * 12 ounces 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
 * ¼ cup chopped fresh cilantro
 * 2 tablespoon chopped dry-roasted peanuts

Directions

 * 1) Stir together fish sauce (or soy sauce) and brown sugar in a small bowl.
 * 2) Arrange lettuce on a platter or individual plates.
 * 3) Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until hot but not smoking.
 * 4) Stir-fry beef, in batches, until browned on the outside and still pink inside, about 1 minute per batch.
 * 5) Spoon over the lettuce.
 * 6) Add the remaining 1 teaspoon oil to the pan and cook chili peppers, onions and garlic, stirring occasionally, until softened, about 1 minute.
 * 7) Add the fish-sauce (or soy-sauce) mixture and bring to a boil, stirring.
 * 8) Remove from the heat and stir in orange and cilantro.
 * 9) Spoon over the lettuce and beef, sprinkle peanuts over top and serve warm.

Nutritional information
Per serving:
 * 230 calories | 12 g fat (3 g sat, 5 g mono) | 42 mg cholesterol | 6 g carbohydrate | 24 g protein | 2 g fiber | 455 mg sodium | 525 mg potassium.
 * Carbohydrate Serving: ½
 * Exchanges: 1 fruit | 2 vegetable | 3 lean meat | 1 fat