1 1/2 pounds sirloin
2 tablespoons thinly sliced scallions (mostly whites)
Zest of 1 large lime, or 2 small limes
1 1/2 tablespoons grated ginger
1 clove garlic, minced
1/4 cup fish sauce
2 tablespoons low-sodium soy sauce
2 tablespoons sugar
For the Dressing:
1/4 cup peanut oil
2 tablespoons thinly sliced scallions, greens
3 tablespoons lime juice
1/2 teaspoon chili-garlic sauce or Sriracha
1/2-1 teaspoon salt
1-2 teaspoon sugar
For the Salad:
1 head bok choy, large
1 cup thinly sliced red onions
3 carrots, shaved into ribbons
1/2 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.