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Thai Beef Salad I

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Description Edit

The hot-and-sour dressing has an exotic flavor, yet has just a few ingredients.

Ingredients Edit

Directions Edit

  1. Stir together fish sauce (or soy sauce) and brown sugar in a small bowl.
  2. Arrange lettuce on a platter or individual plates.
  3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until hot but not smoking.
  4. Stir-fry beef, in batches, until browned on the outside and still pink inside, about 1 minute per batch.
  5. Spoon over the lettuce.
  6. Add the remaining 1 teaspoon oil to the pan and cook chili peppers, onions and garlic, stirring occasionally, until softened, about 1 minute.
  7. Add the fish-sauce (or soy-sauce) mixture and bring to a boil, stirring.
  8. Remove from the heat and stir in orange and cilantro.
  9. Spoon over the lettuce and beef, sprinkle peanuts over top and serve warm.

Nutritional information Edit

Per serving:

  • 230 calories | 12 g fat (3 g sat, 5 g mono) | 42 mg cholesterol | 6 g carbohydrate | 24 g protein | 2 g fiber | 455 mg sodium | 525 mg potassium.
  • Carbohydrate Serving: ½
  • Exchanges: 1 fruit | 2 vegetable | 3 lean meat | 1 fat

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