Sweet & Salty Beef Salad

Total Time
Prep 25 mins
Cook 5 mins

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.

Ingredients Nutrition


  1. Stir fish sauce (or soy sauce) and brown sugar in a small bowl. Divide lettuce between 2 plates.
  2. 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.
  3. Add the remaining 1 teaspoon oil, jalapeño (or serrano), onion and garlic to the pan and cook, stirring, until fragrant, about 1 minute.
  4. Add the fish sauce (or soy sauce) mixture, remove from the heat and stir in orange and cilantro.
  5. Spoon the sauce over the salad and sprinkle with peanuts.
Most Helpful

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

tracytrebilcox June 23, 2010