For the Beef:
INSTRUCTIONS:
- 1 ½ pounds sirloin
- 2 tablespoons thinly sliced scallions, mostly whites
- Zest of 1 large lime, or 2 small limes
- 1 ½ tablespoons grated ginger
- 1 garlic clove, minced
- ¼ cup fish sauce
- 2 tablespoons low sodium soy sauce
- 2 tablespoons sugarFor the Dressing:
- ¼ cup peanut oil
- 2 tablespoons thinly sliced scallions, greens
- 3 tablespoons lime juice
- ½ teaspoon chili-garlic sauce or sriracha
- 1/2 - 1 teaspoon salt
- 1 - 2 teaspoon sugarFor the Salad:
- 1 large head of bok choy
- 1 cup thinly sliced red onions
- 3 carrots, shaved into ribbons
- ½ cup thinly sliced basil leaves
- Partially thaw the beef sirloin (or if it’s fresh, flash freeze it for 30 minutes) so that it is still firm, but a knife can cut through it. This helps to keep the meat from moving around while cutting it thin! Cut the sirloin in half, length-wise. Slice each half into very thin (1mm) pieces.
- Mix 2 tablespoons of scallion whites, lime zest, ginger, garlic, fish sauce, soy and sugar in a medium bowl. Toss in the raw sirloin and allow it to marinate for at least 30 minutes—but up to 4 hours.
- In a small bowl, mix together the peanut oil, lime juice, 2 tablespoons scallions, chili sauce, salt, and sugar. Whisk the dressing well.
- Cut the green leaves off of the bok choy. Hand-tear them into bite size pieces. Then thinly slice the white stalks of the bok choy. Place both on a large serving bowl. Slice the red onions very thin. Using a veggie peeler, shave the 3 carrots to make carrot ribbons.
- Roll the basil leaves tightly, then slice them into thin strips. Sprinkle all the veggies on top of the bok choy.
- Drain the marinade from the beef. Heat a wok or large skillet to high heat. Add 1 tablespoon of oil and wait until it smokes. Then add half the beef to the wok—stirring continuously. Cook for 1-2 minutes until desired doneness is reached. Then repeat with the second half of the beef.
- Once the beef is cooked, toss the salad with the dressing and top it with the stir-fried beef. Serve immediately.
Source: A Spicy Perspective
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