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.