- 1 1/2 Tbsp reduced-sodium soy sauce (or fish sauce, if preferred)
- 1 1/2 Tbsp brown sugar
- 1/2 head iceberg lettuce, halved, cored, and thinly sliced
- 2 tsp canola oil, divided
- 8 ounces sirloin steak, trimmed of fat and thinly sliced
- 1 jalapeño or serrano pepper, seeded and minced
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 orange, peel and white pith removed, coarsely chopped
- 2 Tbsp chopped fresh cilantro (optional)
- 1 Tbsp chopped dry-roasted peanuts
2. Heat 1 tsp oil in a medium skillet over medium-high heat until shimmering but not smoking. Add beef and cook, stirring, until browned on the outside and still pink inside, 1-2 minutes. Spoon over the lettuce. Add remaining 1 tsp oil, jalapeño (or serrano), onion, and garlic to the pan and cook, stirring, until fragrant, about 1 minute. Add soy sauce mixture, remove from heat and stir in orange (and cilantro, if using). Spoon the sauce over the salads and sprinkle with peanuts.
Robyn's notes: there is a prep time component to this, because the lettuce has to be sliced, the steak has to be trimmed and sliced, the pepper, onion, garlic, orange, and peanuts...a knife must be taken to all of them. But once the ingredients are prepared, it moves quickly and the kitchen starts smelling like a dream right away (I love all citrus smells as well as the scent of soy sauce). Watch me demonstrate this recipe on youtube!
*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often