Thai Beef Salad I

@@@@@ Thai Beef Salad - 5 pts 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 1/4 cup chopped fresh cilantro 2 tablespoon chopped dry-roasted peanuts

1. Stir together fish sauce (or soy sauce) and brown sugar in a small bowl. Arrange lettuce on a platter or individual plates. 2. 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. 3. 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.

Makes 4 servings 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.

1/2 Carbohydrate Serving Exchanges: 1 fruit, 2 vegetable, 3 lean meat, 1 fat

Source: EatingWell This Week, Formatted by Chupa Babi in MC: 06.26.07

ACTIVE TIME: 35 minutes TOTAL TIME: 35 minutes EASE OF PREPARATION: Moderate

The hot-and-sour dressing has an exotic flavor, yet has just a few ingredients.

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 * Healthy Recipes For Diabetic Friends Y-Group