Name: Ginger Beef Bok Choy Salad
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 2 Servings
Ingredients: 2 Tablespoons fish sauce; 2 Tablespoons hoisin sauce; 2 Tablespoons freshly squeezed lime juice; 1 Tablespoon grated fresh ginger; 1 large clove garlic (minced); 1/2 teaspoon Asian chili-garlic sauce; 1 Tablespoon roasted sesame oil; 1/2 Pound sirloin steak; 1 cup Napa cabbage (thinly sliced); 1/2 cup red cabbage (thinly sliced); 1 cup broccoli slaw; 1 cup bok choy (chopped); 1/2 cup snap peas; 2 Tablespoons roasted peanuts; 2 Tablespoons toasted sesame seeds; 1 Tablespoon rice wine vinegar; 2 Tablespoons sunflower oil

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Do you eat your vegetables? I have mentioned before that vegetables were not served in our house while I was growing up, so they never became a staple in my diet. I have been working really hard to change that, and creating salads with fun flavors is becoming my favorite way to try new varieties of veggies. Like the veggies in this Ginger Beef Bok Choy Salad…..

I created an Asian inspired marinade that adds a ton of flavor to the steak, that is then cooked and used as the dressing in this delicious Ginger Beef Bok Choy Salad.

This salad is amazing, and you don’t even realize that you are consuming 6 Superfoods! That’s right, sugar snap peas, carrots, Napa cabbage, broccoli, Bok Choy, and red cabbage are nutrient packed and good for you. It’s a win-win!

How to make Ginger Beef Bok Choy Salad:

Whisk together marinade ingredients in a large bowl…..

Ginger, garlic, hoisin, sesame oil, fish sauce, lime juice, and Asian chili-garlic sauce….all of my favorites. Add the steak, toss to thoroughly coat…..

There is enough marinade for a 1 pound steak (this recipe calls for 1/2 a pound), so I will be using the leftovers on a different salad this week. 😉

Cover with plastic wrap and allow to marinate at room temperature for 30 minutes for a quick week night meal. Or, place in the refrigerator for several hours or overnight to prep for tomorrow night.

Heat grill to HIGH. Place steak on grill and grill until golden brown and slightly charred, about 4 to 5 minutes. Turn steak over and continue cooking on the other side for 3 to 4 minutes for medium-rare (130 degrees) or 5 to 7 minutes for medium (135)…..

If you don’t have a grill, or it’s 30 below where you live, you can also broil your steak in the oven (5 minutes each side), or on a grill pan on top of the stove. Cover steak with foil and allow to rest for 10 minutes, then slice thinly.

To make the dressing:

Pour the marinade into a saucepan and simmer for 5 minutes. Whisk in rice wine vinegar and oil. Set aside.

Toss the salad ingredients together in a large bowl and divide between two plates…..

Place steak slices over salad and top with dressing, peanuts, toasted sesame seeds and serve…..

I love toasted sesame seeds and put them on just about every Asian inspired meal that I prepare, LOL. You could also toss on some sliced green onions or cilantro if you’re feeling adventurous.

Notes:

Make sure you save the marinade, it will become the dressing!
The salad ingredients were chosen because they are pretty typical ingredients that you would find in an Asian style salad. Feel free to add your favorites or omit things that you do not like.

More delicious salad recipes:

Kale Broccoli Detox Salad

Asian Sesame Chicken Salad

Tex-Mex Chopped Chicken Salad

Superfood Salad

BBQ Chicken Salad

Chicken Shawarma Salad

Enjoy!!