Thai Steak Salad
This recipe is loaded with Asian flavor.
Serves 4
3 tablespoons fish sauce*
3 tablespoons brown sugar
1 head romaine lettuce, chopped
1 tablespoon canola oil, divided
12 ounces sirloin steak, trimmed and thinly sliced
3 jalapeno or 2 serrano chili peppers, seeded and minced (less if you don't like it super spicy)
1 onion, finely chopped
1 clove garlic, minced
1 orange, peeled and sectioned, coarsely chopped
1/4 cup chopped fresh cilantro
2 tablespoon 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 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.

*Soy sauce can be substituted for fish sauce if needed, but fish sauce is the best choice. Fish sauce can be found in the Asian section of your grocery store.

Adapted from Katy Johnson