Ingredients

• 1 1/2 tablespoon fish sauce, (see Note) or reduced-sodium soy sauce
• 1 1/2 tablespoon brown sugar
• 1/2 head iceberg lettuce, halved, cored and thinly sliced
• 2 teaspoons canola oil, divided
• 8 ounces sirloin steak, trimmed 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 tablespoon chopped fresh cilantro
• 1 tablespoon chopped dry-roasted peanuts

---

Cooking Directions

Step 1

Stir fish sauce (or soy sauce) and brown sugar in a small bowl. Divide lettuce between 2 plates.

Step 2

Heat 1 teaspoon oil in a medium nonstick 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 to 2 minutes. Spoon over the lettuce.

Step 3

Add the remaining 1 teaspoon oil, jalapeño (or serrano), onion and garlic to the pan and cook, stirring, until fragrant, about 1 minute. Add the fish sauce (or soy sauce) mixture, remove from the heat and stir in orange and cilantro. Spoon the sauce over the salad and sprinkle with peanuts.