The Pioneer Woman Tasty Kitchen
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Asian Steak and Bok Choy Salad

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Level: Easy

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Description

A delicious salad with a great depth of flavor! Light enough for lunch, filling enough for dinner!

Ingredients

  • 2 teaspoons Olive Oil
  • Salt And Pepper, to taste
  • 8 ounces, weight Trimmed Flank Steak
  • 1 Tablespoon Peanut Oil, Divided
  • ¾ bunches Bok Choy
  • 1 Tablespoon Pickled Ginger, Minced
  • 2 teaspoons Minced Garlic
  • 2-½ Tablespoons Soy Sauce
  • 1 Tablespoon Fresh Lemon Juice
  • 1 teaspoon Sesame Oil
  • 2 teaspoons Sugar
  • ½ Tablespoons Sesame Seeds
  • 1 stalk Medium Green Onion, Chopped

Preparation

Heat olive oil in a large skillet on medium-high heat.

Salt and pepper your steak on both sides and add to skillet. Cook 7 minutes on each side (steaks will be about medium in the center; cook for 5 minutes for medium-rare) and remove from heat. Cover with foil to keep warm.

In the same skillet, heat 1/2 tablespoon peanut oil. Add bok choy. I layered mine in the skillet and played the rotation game, cooking each piece for about 5 minutes. The leaves should be wilted and the lighter part should soften slightly. It has the same texture of celery so you want it to stay slightly firm and crunchy!

Remove bok choy and add to your plate. Heat the remaining peanut oil. Add ginger and garlic and saute for 30-45 seconds.

Reduce heat to medium and add soy sauce, lemon juice, sesame oil and sugar. Whisk to dissolve sugar and bring to a low simmer until slightly thickened. Remove from heat.

Take steak out of the foil and slice, against the grain, into thin strips. Lay steak on top of bok choy and drizzle with the dressing.

Top with sesame seeds and green onions and serve!

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