Lunch: Beef and Bok Choy Salad

Recipe by Marcia Kiesel Toss bok choy and Boston lettuce with coconut milk, red onion, and beef sirloin for a satisfying salad you can serve as a main entrée.

This recipe includes superfoods such as:

Nuts

Health benefits of Beef and Bok Choy Salad

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 head bok choy
3/4 lb. beef sirloin
1 red onion
4 c. Boston lettuce
6 tbsp. unsweetened coconut milk
2 tbsp. soy sauce
1/4 tsp. Pepper
.13 tsp. salt
1 tsp. lime zest
2 tbsp. lime juice
1 clove garlic
1/2 tbsp. vegetable oil
red pepper flakes
Chopped peanuts

Instructions

In a shallow dish, combine 3 tablespoons coconut milk, soy sauce, pepper, and salt. Add beef sirloin, coat, and marinate 1 hour.
In a bowl, combine 3 tablespoons coconut milk with finely grated lime zest, lime juice, garlic, and a pinch of crushed red pepper flakes. Season with salt.
In a salad bowl, toss bok choy, and Boston lettuce. In a skillet, heat vegetable oil over medium-high heat. Cook red onion with a pinch of salt, stirring, until lightly browned, 3 minutes. Transfer to salad.
To skillet add 1 tablespoon oil and sear beef slices over high heat, 1 minute. Stir, cook 30 seconds more, then transfer to salad. Whisk dressing and toss with salad. Sprinkle with chopped peanuts. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

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