Ingredients
- 3 tablespoons fish sauce (or reduced-sodium soy sauce)
- 3 tablespoons brown sugar
- Iceberg lettuce, sliced (as many as you want to use)
- 2 tablespoons oil (divided, canola oil)
- 1 steak (3/4 pound) beef sirloin (trimmed of fat and thinly sliced)
- 3 jalapeno peppers (or serrano chili peppers, seeded and minced)
- 1 yellow onion, finely chopped
- 1 clove garlic, minced
- 1 orange, chopped (peeled and white pith removed, coarsely chopped)
- 1/4 cup chopped fresh cilantro
- 3 tablespoons chopped peanuts (dry-roasted peanuts)
How to Make
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Step 1: Stir together fish sauce (or soy sauce) and brown sugar in a small bowl. Arrange the sliced lettuce on a platter or one 2 individual plates.
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Step 2: Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat until hot but not smoking. Add in beef strips and stir-fry in 3 batches, until browned on the outside and still pink inside, about 1 minute per batch. Spoon over the lettuce.
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Step 3: Add the remaining 1 tablespoon of oil to the wok or skillet, 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 chopped orange and cilantro. Spoon over the lettuce and beef, sprinkle peanuts over top and serve warm.
We hope you enjoy this recipe!
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