THAI GINGER SIRLOIN SALAD
The Ultimate New York Diet by David Kirsch
© 2006 David Kirsch
This salad tastes delicious hot or cold. When chilled, the steak is not as spicy, so use ½ teaspoon red pepper flakes. If serving it warm, use only ¼ teaspoon. You can use extra mesclun greens if baby bok choy is not available.
Makes 1 serving.
• 6 ounces sirloin steak, trimmed of fat
• 1 teaspoon grated fresh gingerroot
• 1 clove garlic, minced
• 1/4 - 1/2 teaspoon red pepper flakes
• Juice of 1/2 lime
• Nonfat cooking spray
• 1 head baby bok choy cabbage, sliced (about 1 cup)
• 1 cup mesclun greens, washed and dried
• 1 tablespoon grated carrot
• 1/4 cup bean sprouts
• 3 tablespoons Ginger Soy Dressing (see Index)
Cut the sirloin into ½-inch slices, and place them in a small bowl. Add the ginger, garlic, and pepper flakes. Squeeze the lime juice over the meat. Toss to coat. Let marinate at room temperate for 10 to 15 minutes.
Meanwhile, heat a medium nonstick skillet over medium-high heat, and coat with cooking spray. Add the bok choy, and cook for 1 to 2 minutes, until the leaves are just wilted but the cabbage is still crunchy. Remove to a serving plate.
Wipe out the skillet, and coat with cooking spray. Heat over high heat. Place the sirloin slices in the pan, and sear for 30 seconds per side for rare or 50 seconds per side for well done. Set aside.
Line a serving plate with the bok choy, mesclun greens, carrot, and bean sprouts. Arrange the steak over the salad.
Serve immediately, or refrigerate for up to 6 hours and serve chilled. Drizzle with dressing just before serving.
Per serving: 363 calories, 33 g protein, 18 g carbohydrate, 15 g fat, 5 g saturated fat, 3 g fiber, 9 g sugar