Toss bok choy and Boston lettuce with coconut milk, red onion and beef sirloin for a satisfying salad you can serve as a main entrée.

Makes 4 servings


  • 1 head bok choy (1 pound)
  • 3/4 pound thinly sliced beef sirloin
  • 1 red onion
  • 4 cups Boston lettuce (1/4 pound)
  • 3 Tbsp. unsweet6ned coconut milk
  • 2 Tbsp. soy sauce
  • 1/4 tsp. pepper
  • 1/8 tsp. salt
  • 1 tsp. lime zest
  • 2 Tbsp. lime juice
  • 1 garlic clove
  • 1/2 Tbsp. vegetable oil
  • Red pepper flakes
  • Chopped peanuts


Active time: 25 minutes
Total time: 1 hour 25 minutes

In a shallow dish, combine 3 Tbsp. coconut milk, soy sauce, pepper and salt. Add beef sirloin, coat, and marinate 1 hour.

In a bowl, combine 3 Tbsp. coconut milk with finely grated lime zest, lime juice, minced garlic clove, and a pinch of crushed red pepper flakes. Season with salt.

In a salad bowl, toss bok choy, chopped, and torn Boston lettuce. In a skillet, heat vegetable oil over medium-high heat. Cook 1 sliced red onion with a pinch of salt, stirring, until lightly browned, 3 minutes. Transfer to salad.

To skillet add 1 Tbsp. oil and sear beef slices over high heat, 1 minute. Stir, cook 30 seconds more, then transfer to salad. Whisk dressing and toss with salad. Sprinkle with chopped peanuts.


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