I swear this is the last of the Asiany foods for a while.
And ohhhh my is it a doozer.
I’ve rather enjoyed our little trip together! We’ve canoed through rivers of fish sauce. We’ve snorkeled in soy. We’ve climbed the ropes of vermicelli noodles. And today we shall bok the choy.
Wait! I lied. I just took a glance at my planner because something in my ticker was whispering, “youuuu whippersnapper, it’s not the last!” But who are you going to believe, me or my planner?!
That only made zero sense.
I wasn’t sure whether or not to call this is a salad, because everything is warm and seared and silky and wilted. But the dressing that you can BARELY see in that photo right under this word right here comes from a salad cookbook that my sister gave me a hundred years ago. So the salad thingy stuck.
And the dressing? Oh it will just karate chop your tongue. Garlic, ginger and all kinds of posh oils, soy sauce and sugar and lemon juice and yeaaaah you pretty much just got black belted.
Sear sear sear. Wilt wilt wilt. Simmer simmer simmer. Slice slice slice.
Skillet salad Shangri-La.
Your mom called. She said to go ahead and knock you out.
Asian Steak Salad with Bok Choy:
What it took for 2:
* 1 Tbs. extra-virgin olive oil
* 1/2 pound flank steak
* 1 bunch bok choy, ends trimmed and sliced in half lengthwise
* 2 Tbs. peanut oil, divided
* 1-inch piece fresh ginger root, minced
* 3 cloves garlic, minced
* 2 tsp sugar
* 2 tsp sesame oil
* 2 Tbs. soy sauce
* 1 Tbs. lemon juice
* coarse salt and freshly ground pepper
* black sesame seeds, for garnish (or regular)
* 1 scallion, thinly sliced for garnish
* 1 red chile pepper, sliced thinly for garnish (optional)
Heat the olive oil in a small cast iron skillet on medium high. Salt and pepper the steak on both sides and sear until your preferred doneness. I like mine about medium-rare, which was about 5 minutes per side. Remove from heat, tent and let rest for 10 minutes while you prepare the rest of the meal.
Back in the skillet, add 1 Tbs. peanut oil, along with the bok choy; sauté until wilted, about 2 minutes. Remove from pan and set aside.
Back in the skillet, add the other tsp of peanut oil. Add the ginger and garlic and sauté about 30 seconds. If you need to turn your heat down because that blasted cast iron is so dang hot, do so.
Then add the sugar, sesame oil, soy sauce and lemon juice to the skillet. Let it sizzle and bubble and simmer for about a minute. Stick your head over it for a quick Asian dressing facial steam.
Thinly slice the steak and arrange it on two plates with the divided bok choy. Drizzle the dressing over the plates, and garnish with sesame seeds, scallions and sliced pepper!
I need to tell you that my spell check changed “bok” to “boy” every single time. Boy choy. I think boy toy would have been more fun, SPELL CHECK.
I haven’t so much been into salads w/ this pregnancy but this definitely looks like a salad I could get down with!
I just could not love this any more if I tried!
Why yes, I am craving this for breakfast right now!!
How do you cook so much? I’m just amazed. And it all looks so freakin’ amazing!
Holy Moly!!! I love, love, love bok choy and you throw in some meat and slap my butt and call me Sally! I just got some weird looks for licking my computer screen! Screw them, they don’t have the salad of love on their screen…pity them….
Gurl. Drool. I’d like to know how you’re so dang skinny ; ) This looks amazing and Bok Choy is just plain fun to say! xoxo
Bev, gorgeous salad!! I want some!
oh this looks too good girl! I LOVE Bok Choy!
This is one sexy salad. Yes:I just called a salad sexy! I mean all that steak…!
This looks so delicious!
Un-freaking-believable! Unhinge jaw… slide in the entire bowl! Damn.
WHOA. This looks crazy good. Don’t stop with the Asian-y recipes!!!
Don’t stop – I’ve been lovin’ the asian recipes.
Spicy. Salty. Sweet. Sour. Boom. Love it.
This salad looks incredible! I love asian foods!!!
What do you mean when you say “tent” the meat? My tent sleeps 4, but that seems a little large for a steak…
Hahahah! Just throw a sleeping bag on top then.
I just meant a little bit of foil over it while it rests!
This sounds so simple (only beef & bok choy) but once ageeeeeen with the sauces! Delicious.
Ha, Ladies Love Cool J!
That looks delish! I love Asian flavors but haven’t been brave enough to try cooking bok choy at home. This must change, soon!
This looks like the most delicious salad EVER! SO SO beautiful!!!
Oh my gosh, I love this!!!!! Photos are spectacular as always!
You could show us Asain recipes every day as far as I’m concerned!
That is one sexy plate of food!
This is a salad for the books.
This sounds nice and easy, healthy and tasty!
Delicious salad, Bev. I could eat this all day long!
I literally just laughed out loud at my desk reading this and then sent it to a friend, not only for the amazing looking recipe, but more for your hilarious writing!!
You are too funny.
Must try this really soon. Just gorgeous!