INGREDIENTS
1/2
Romaine heart, coarsely chopped (about 4 cups)
1 lb
Skirt steak
1
Carrot, medium
1/4 cup
Cilantro, leaves
2
Garlic cloves
1 tbsp
Ginger, fresh
1
Jalapeno, medium
1
Mini or persian cucumber
1/2 cup
Mung bean sprouts
1/4 cup
Peanuts, roasted salted
2
Scallions
1
Spaghetti squash (2-2 1/2 pounds), medium
1/4 cup
Fish sauce
1/2 cup
Lime juice, fresh
1 tbsp
Brown sugar
1 1/2 tsp
Kosher salt
1 tbsp
Neutral vegetable oil
3 tbsp
Sesame oil, toasted