So today marked day number one of our cafeteria at work being closed for renovations which means I really need to step up my weeknight cooking so that I have leftovers to take for lunch seeing as I’m not going to walk across the street to McDonald’s everyday. As tempting as it sounds, I probably shouldn’t go to the local Mexican joint everyday either so leftovers are definitely the winner. Oh well…
Tonight’s dinner was a fresh, fast, and easy Asian-inspired salad that actually happens to be a Weight Watchers recipe. This salad is really filling and there’s no oil in the dressing, so I don’t feel guilty piling my plate pretty high with the greens. One of my favorite things about this salad are the greens of choice: Bok Choy and Napa Cabbage. Bok Choy and Napa Cabbage are both incredibly crunchy and sturdy greens that are different from typical salad greens most folks tend to lean towards. Their strength is put to the test when you toss the hot steak with it– most traditional salad greens would wilt, but the bok choy and napa cabbage stand up to the task.
So if you’re looking for a new twist on salad, go ahead and give this dish a try. The citrus, soy sauce, and fish sauce flavors are awesome together and the little bit of red pepper gives a tiny kick of heat. The combination of tender steak and crunchy greens is delicious and satisfies my need for varying textures in a meal.
I’ve made this salad several times and really don’t stray from the recipe because its quite good as written. Don’t be intimidated by fish sauce, it doesn’t make the salad taste like fish! It is made from fish oils, but its more of a salty condiment used in Asian cooking. I promise, its not as disgusting as it sounds but I wouldn’t go around taking swigs of it. Enjoy!
Asian Beef and Bok Choy Salad
- 1 lb. beef sirloin, trimmed
- 2 TBS fish sauce
- 1 TBS reduced-sodium soy sauce
- 2 tsp grated lime zest
- 2 tsp sugar
- 2 garlic cloves, minced
- 1/3 c. lime juice
- Pinch red pepper flakes
- 4 c. thinly sliced Bok Choy
- 4 c. thinly slicked Napa Cabbage
- 2 shallots, thinly sliced
- Put beef on plate and place in freezer until very firm, about 30 minutes. Place 1 TBS fish sauce, soy sauce, lime zest, 1 tsp of sugar, and 1 clove garlic in large zip-close plastic bag. Thinly slice beff and add to bag; turn to coat beef. Refrigerate, turning bag occasionally, 30 minutes.
- To make dressing, whisk together lime juice and remaining 1 TBS fish sauce, 1 tsp sugar, and 1 garlic clove in small bowl; stir in pepper flakes. Combine Bok Choy, cabbage, and shallots in large serving bowl.
- Spray large deep nonstick skillet or wok with nonstick spray and set over medium-high heat until a drop of water sizzles on it. Add steak and stir-fry until lightly browned, about 1 minute. Add steak and reserved dressing to bok choy mixture; toss to coat.
And for those of you who care, here’s the nutrition facts:
Per serving (2 cups): 208 cal, 4 g fat, 1 g sat. fat, 0 g trans fat, 73 mg Chol, 961 mg sod., 9 g carb., 2 g fiber, 33 g protien, 163 mg calc