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