Amazing Asian Beef and Bok Choy Salad, packed with flavor, yet easy on the waistline!
The Lesson of Fish Sauce:
As I was preparing dinner one evening, I opened my bottle of fish sauce and was slapped in the face with a pungent reminder that things are not always as they seem. You’ve heard the old saying, don’t judge a book by it’s cover. I ‘d like to add to this train of thought, and share a profound new quote for all to ponder… Don’t judge a sauce by it’s smell.
Deep, isn’t it?
I know, I know. This goes against your better judgment. Conventional wisdom says milk, herbs, oil, and pretty much everything else, should be thrown out if it smells bad.
Yet with fish sauce, the more putrid and filthy it smells, the better the fish sauce. And let me tell you, mine truly provides a heinous stench that fills the kitchen.
Fish sauce is a wonderfully flavorful ingredient, used all over Eastern Asia.
It adds a distinct savory essence that can not be replicated with any other ingredient. The smell diminishes as you cook it, leaving a strong but appealing aroma.
The fact is, if you have ever eaten good quality Southeast Asian food, it’s almost certain you’ve unknowingly eaten fish sauce. It is a widely popular condiment for adding depth of flavor, used in many countries, especially in Vietnamese and Thai cuisine.
It’s easy to get comfortable with what you know, and never allow your horizons to be broadened.
One of my favorite parts of teaching my old cooking class, was hearing a person say they enjoyed a dish we’ve cooked; something they previously believed to be inedible.
All I ask is that you try to be open-minded after opening a bottle of odorous fish sauce. Who knows what this new receptiveness might lead to!
This vibrant Asian Beef and Bok Choy Salad is a fabulously low carb and low fat dinner that showcases the intrigues of fish sauce.
Asian-style tacos are really trendy right now.
Try putting Asian Beef and Bok Choy Salad inside wheat tortillas!
Asian Beef and Bok Choy Salad
- 1 Â½ pounds sirloin
- 2 tablespoons thinly sliced scallions, mostly whites
- Zest of 1 large lime, or 2 small limes
- 1 Â½ tablespoons grated ginger
- 1 garlic clove, minced
- Â¼ cup fish sauce
- 2 tablespoons low sodium soy sauce
- 2 tablespoons sugar
- Â¼ cup peanut oil
- 2 tablespoons thinly sliced scallions, greens
- 3 tablespoons lime juice
- Â½ teaspoon chili-garlic sauce or sriracha
- 1/2 – 1 teaspoon salt
- 1 – 2 teaspoon sugar
- 1 large head of bok choy
- 1 cup thinly sliced red onions
- 3 carrots, shaved into ribbons
- Â½ cup thinly sliced basil leaves
- 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.