Beef and Bok Choy Salad Recipe
Photo: Alison Gootee/Studio D
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
DirectionsActive 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.