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
Make it step by step
- 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 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.
- Add the remaining 1 teaspoon oil to the pan and cook chili peppers, onions and garlic, stirring occasionally, 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.