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    Thai Beef Salad

    The hot-and-sour dressing has an exotic flavor, yet has just a few 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
    • 3/4 pound 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
    • 1/4 cup fresh cilantro, chopped
    • 2 tablespoons dry-roasted peanuts, chopped


    Step 1
    Stir together fish sauce (or soy sauce) and brown sugar in a small bowl. Arrange lettuce on a platter or individual plates.
    Step 2
    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.
    Step 3
    Add the remaining 1 teaspoon oil to the pan and cook chili peppers, onions and garlic, stirring occassionally, 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.

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