Prep 10 mins
Cook 15 mins
One of my favorite dishes!
- 3 tablespoons fish sauce or 3 tablespoons reduced sodium soy sauce
- 3 tablespoons brown sugar
- 1 head iceberg lettuce, halved, cored and thinly sliced
- 1 tablespoon canola oil, divided
- 3⁄4 lb sirloin steak, trimmed of fat and thinly sliced (you can also substitute chicken. If you prefer, you can chop the meat in the food processor too!)
- 3 jalapenos or 3 serrano chili peppers, seeded and minced
- 1 onion, finely chopped
- 1 garlic clove, minced
- 1 orange, peeled and white pith removed, coarsely chopped
- 1⁄4 cup chopped fresh cilantro
- 2 tablespoons chopped dry roasted peanuts
- Stir together fish sauce (or soy sauce) and brown sugar in a small bowl.
- Arrange lettuce on a platter or individual plates.
- Heat 2 teaspoons oil in a large nonstick skillet over high heat until hot but not smoking.
- Stir-fry beef, in batches, until browned on the outside and still pink inside, 30 seconds to 1 minute per batch.
- Spoon over lettuce.
- Add the remaining 1 teaspoons oil to the skillet 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 lettuce and beef, sprinkle peanuts over top and serve warm.