Asian Beef and Bok Choy Salad

Ingredients

Contains: peanut, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• For the Beef
• 1 ½ lbs. sirloin
• 2 Tb. thinly sliced scallions, mostly whites
• Zest of 1 large lime, or 2 small limes
• 1 ½ Tb. grated ginger
• 1 garlic clove, minced
• ¼ cup fish sauce
• 2 Tb. low sodium soy sauce
• 2 Tb. sugar
• For the Dressing
• ¼ cup peanut oil
• 2 Tb. thinly sliced scallions, greens
• 3 Tb. lime juice
• ½ tsp. chili-garlic sauce or sriracha
• 1/2 - 1 tsp. salt
• 1-2 tsp. sugar
• For 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. In a bowl, whisk the fish sauce, low sodium soy sauce, 2 Tb. sugar, grated ginger, minced garlic, lime zest and scallion whites. Add the sirloin, coat well, cover and refrigerate for at least 15 minutes.

2. In a small bowl, whisk the peanut oil, scallion greens, lime juice and chili-garlic sauce or sriracha. Season with the salt and 1-2 tsp sugar, adding to taste within the stated ranges.

3. Thinly slice the bok choy and red onions. Shave the carrots into ribbons with a vegetable peeler. Combine with the basil leaves in a large bowl.

4. Heat a dry heavy skillet or grill pan over high heat. Remove the sirloin from the marinade, shaking off excess, and discard the leftover marinade.

5. Sear the beef 2-3 minutes per side until well browned, until the thickest part reaches 145°F (63°C), then transfer to a board and rest for 3 minutes.

6. Slice the beef thinly against the grain.

7. Toss the salad with the dressing, divide among plates and top with the sliced beef. Serve right away.