Partially thaw the 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, lengthwise. Slice each half into very thin (1mm) pieces.

Mix the 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, up to 4 hours.

For the dressing, in a small bowl, mix together the peanut oil, lime juice, scallion green tops, 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 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 the 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. Serves 4 to 6.