Stir-fried Lemongrass Beef With Asian Greens

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 1/2 lbs top sirloin steaks, fat trimmed, cut lengthwise in half
• 3 tablespoons minced lemongrass
• 4 tablespoons fish sauce (can be found in asian markets)
• 1 1/2 tablespoons soy sauce
• 1 1/2 teaspoons sugar
• 3 garlic cloves, minced
• 4 tablespoons peanut oil
• 3 tablespoons fresh lime juice
• 1 large shallot, minced
• 1 tablespoon minced seeded serrano chili
• 1 bunch mustard greens, torn into 1 inch pieces
• 1 head bok choy, torn into 1 inch pieces
• 2 cups thinly sliced red onions
• 1 cup packed opal basil (can be found in asian markets or you can use regular basil leaves)

Recipe

• 1 freezing the meat for 30 minutes will make it easier to slice.
• 2 freeze beef 30 minutes.
• 3 using large nife, thinly slice beef crosswise.
• 4 mix meat, lemongrass, 3 tablespoons fish sauce, soy sauce, 3/4 teaspoon sugar and garlic in a large bowl.
• 5 sprinkle generously with black pepper.
• 6 let stand at room temperature for 30 minutes or chill up to 3 hours.
• 7 whisk 3 tablespoons oil, lime juice, shallot, chili, 1 tablespoon fish sauce and 3/4 teaspoon sugar in bowl to blend.
• 8 season dressing with salt and pepper.
• 9 let stand at room temperature for 30 minutes.
• 10 place mustard greens, bok choy, onions and basil in large bowl.
• 11 add 3/4ths of dressing and toss to coat.
• 12 season salad with salt and pepper.
• 13 heat 1 tablespoon oil in heave large skillet over high heat.
• 14 working in 2 batches, stir-fry meat until cooked to desired doneness, about 35 seconds for rare.
• 15 add to greens.
• 16 add remaining dressing and toss to combine.
• 17 serve immediately.