Sweet & Salty Beef Salad

"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. From EatingWell magazine September/October 1991, and "EatingWell Serves Two" -- Dietary Exchanges: 1 fruit, 2 vegetable, 3 lean meat, 1 fat. -- Diabetic Exchanges: 2 Carbohydrate Serving -- 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."
 
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Ready In:
30mins
Ingredients:
11
Yields:
2 salads
Serves:
2
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ingredients

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directions

  • 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, jalapeño (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.

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Reviews

  1. This is a winner! However, I combined everything except the lettuce, and it was great that way.
     
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