Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds sirloin
  • 2 tablespoons thinly sliced scallions ((mostly whites))
  • Zest of 1 large lime, (or 2 small limes)
  • 1 1/2 tablespoons grated ginger
  • 1 clove garlic, (minced)
  • 1/4 cup fish sauce
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons sugar
  • 1/4 cup peanut oil
  • 2 tablespoons thinly sliced scallions, (greens)
  • 3 tablespoons lime juice
  • 1/2 teaspoon chili-garlic sauce (or Sriracha)
  • 1/2-1 teaspoon salt
  • 1-2 teaspoon sugar
  • 1 head bok choy, (large)
  • 1 cup thinly sliced red onions
  • 3 carrots, (shaved into ribbons)
  • 1/2 cup thinly sliced basil leaves

Instruction

  • 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.