Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: tear romaine lettuce, red leaf lettuce, and belgian endive into bite-size pieces. in small bowl, combine 2 tablespoons oil, 2 tablespoons lime juice, and 2 tablespoons soy sauce. add beef strips; stir; marinate at least 1 hour at room temperature. in food processor, combine 1/2 cup oil, 2 tablespoons lime juice, 1 tablespoon soy sauce, ginger, brown sugar, garlic and jalapenos; puree. reserve marinade. stir-fry beef in 2 tablespoons oil until just browned. mix reserved marinade with dressing. top greens with beef. pour dressing into a wok; stir to heat; mix in beef juices. pour hot dressing over salad. add cilantro, tomatoes, and green onions; toss.

Target recipe: preheat oven to 400 degrees. make dressing: whisk together lime juice, fish sauce, chile, and sugar in a small bowl until sugar is dissolved. stir in cilantro and mint. set aside. toss together scallions, shallots, cucumbers, and arugula in a large bowl; set aside. heat oil in a large ovenproof skillet over high heat until hot but not smoking. sprinkle steak all over with salt; season with pepper. brown steak, turning once, about 2 minutes per side. transfer skillet to oven; cook steak to desired doneness, about 6 minutes for medium-rare. transfer steak to a cutting board, and let stand at least 5 minutes. cut steak across the grain into 1/4-inch-thick slices. add steak to salad. drizzle with dressing, and toss. sprinkle with peanuts.