Asian Steak and Bok Choy Salad

So lately I feel like we’ve been so busy that I’ve had no time to go the store. Which means we’ve gone out to eat or ordered take-out a bit too frequently for my taste. It’s just hard for me to be “good” when I go out – I’m like, oh, that salad sounds lovely but I’ll have the bacon-cheeseburger with crispy onions and a side of fries please.

Well, I FINALLY made it to the store the other night and just needed a little something light but filling for a good dinner! I had been craving some Chinese food – so I whipped something up with a lil Asian flair and boy was it delicious! I had never used bok choy before, but it actually wasn’t so scary!

Try this for light dinner or a fabulous lunch!

Asian Steak and Bok Choy Salad (serves 2 / 10 WW pts. per serving)

8 oz. trimmed flank steak

1 bunch bok choy

2 tsp. olive oil

1 Tbsp. peanut oil

2 tsp. minced garlic

1 Tbsp. pickled ginger, minced

2 tsp. sugar

1 tsp. sesame oil

2 1/2 Tbsp. soy sauce

1 Tbsp. lemon juice

Salt and pepper to taste

1/2 Tbsp. sesame seeds

1 medium green onion, chopped

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 (ended up about medium in the center – reduce time 2 minutes for medium-rare) and remove from heat. Cover with foil to keep warm.

In the same skillet, heat 1/2 Tbsp. peanut oil. Add bok choy – I ended up only using about 3/4 of the bunch. 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.

Now, heat the other 1/2 Tbsp. peanut oil. Add your 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 your 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 onion.

Now it’s time to dig in – and it’s so “light” on points for a dinner that you don’t have to feel guilty about pairing it with a nice glass of wine!

Hope y’all enjoy this – please let me know if you try anything on my blog by leaving a comment on that recipe – I’d love to hear from you!

 

Advertisements

Spicy Peanut Chicken Salad

I feel like I did a marathon this weekend!

I was so fortunate to be able to drive up to St. Louis this past weekend for one of my dear friend’s bachelorette parties.

St. Louis Arch

Clydesdale at Anheuser-Busch: St. Louis

Home of the World Series Champions!

Since I went to school at Penn State and live in Memphis, it’s very rare that I get to spend a weekend with my best friends from college. Like, seriously, we hail from Florida, Pennsylvania (Philadelphia and Pittsburgh both represented), Connecticut and Illinois. So getting together can be a challenge – but when we do, there is no shortage on fun – which includes choreographed dances and Beauty and the Beast sing-a-longs! More to come too – because since November, three of my girls have gotten engaged!

So before I had headed out on my solo road trip that involved a lot of jamming out to my favorite artist (Eric Church) – I made a delicious pasta salad-type dish with an Asian twist.

I could totally eat this for dinner, but it made up a lot of my lunches last week. And man, were my lunches good. Like, seriously. You don’t even have to wait in line for a microwave in your break room at work – because you eat it cold. And dear goodness, it is incredibly delicious.

And only 8 WW points. I know, I know. You love me. =)

It’s a lot of ingredients – but don’t be intimidated! You won’t regret making the full recipe – or even doubling it if you are one of those people (aka me) who let produce die in your refrigerator drawers after 1-2 uses.

(Oh, and I am certain this would make a great vegetarian dish if you just omit the chicken – so let me know, well, if you try it either way what you think!)

Spicy Peanut Chicken Salad– (6 servings)

1 cup red or orange bell pepper, Julienne

1 cup carrots, shredded

1 cup raw zucchini, shredded

1/2 cup raw broccoli, chopped

1/2 cup green onion, chopped

8 oz. raw chicken breast (boneless/skinless)

8 oz. whole wheat spaghetti

For Dressing:

6 Tbsp. soy sauce

2 Tbsp. water

2 Tbsp. reduced-fat peanut butter

2 Tbsp. sesame oil (Vegetable oil is okay)

1 Tbsp. rice vinegar (regular works too)

1/2 Tbsp. honey

1 Tbsp. pickled ginger, chopped

1/2 tsp. minced garlic

1 tsp. sugar

1 tsp. Sriracha (I promise this isn’t too spicy – I actually added more to each serving)

3 Tbsp. chopped peanuts

Boil pasta according to directions. Drain, set aside and let cool in a large bowl.

Boil chicken breast for 8-10 minutes until cooked through. Cool 3-5 minutes. Shred with two forks.

Add bell pepper, carrots, zucchini, green onions and broccoli on top of pasta.

Add chicken.

For dressing:

In a food processor, add soy sauce, water, peanut butter, sesame oil, rice vinegar, honey, ginger, garlic and Sriracha. Pulse until smooth. Add peanuts and pulse a few more times.

Pour dressing over chicken/veggie/noodle mixture and toss until combined.

Chill at least 1 hour.

Serve and devour. I did add a little more Sriracha and soy to the top of mine and mmmmmmmm was it delicious…

Clearly my goal in life is to make your co-workers jealous…

Chili-Mango Shrimp

So I don’t know about y’all, but the weather in Memphis has been pretty glorious lately! It’s starting to warm up – lots of food festivals (the Memphis in May BBQ Fest is going on this weekend) and I’m loving soaking up whatever outdoor time I can get!

Which also means lots of patio time…which is where I am currently blogging from right now!

For me, the summertime means lots of delicious seafood. It also means some glorious fruit! I love anything with a citrus flavor to it – or any fresh berries or “tropical” type fruit. I am an equal opportunity fruit consumer!

I think the seafood thing is because my family has always spent time on the coast of Florida during the summer – which means days (or a solid week if I’m lucky) of some fresh and amazing seafood.

So I decided to create a dish that combines seafood and fruit – with a little spice to it, of course. The husband and I love our spice!

This is one of those easy dishes to throw together and pair with a salad or just plain rice. Since it has an Asian influence, I paired it with my vegetable fried rice. Make it with whatever you want – but I promise, you’ll love it (and it’s good for you, of course!).

In each bite you get a little heat and a little sweet…

Chili-Mango Shrimp (serves 2 – 6 WW points/serving)

8 oz. pre-cooked shrimp, tails removed

1/2 Tbsp. sliced pickled ginger, diced

1/2 cup chopped mango

2 Tbsp. sweet chili sauce

1/4 tsp. Sriracha

1/2 Tbsp. cornstarch

2 Tbsp. soy sauce

1 tsp. sesame oil

1 Tbsp. green onion, chopped

1/2 Tbsp. peanut oil, for cooking

Pat your shrimp dry and set aside.

In a medium bowl, add soy sauce and minced ginger. Add chili sauce, then cornstarch and sesame oil. Add your green onion and Sriracha and whisk until blended.

Add shrimp and toss to coat.

Add your mango. Now, I have read “how to” cut mango and I still find it difficult. So I pretty much just hack away until I have as much as I want. The core is pretty tough, so just start by trimming away the outside and removing the peel until you have good tender “meat”.

See? Pretty!

Now add the mango to the shrimp mixture and toss to combine.

Refrigerate at least 30-45 minutes.

Heat your peanut oil in a medium skillet until hot. Using a slotted spoon, add shrimp (try to reserve as much sauce and mango as you can for now) and saute 3-5 minutes. When you flip your shrimp, add the remaining sauce and mango. Cook another 5 minutes until shrimp is cooked through and sauce thickens slightly.

Serve and devour! Like I said, I served mine with some fried rice – but as I’ve also mentioned before, I’m one of “those people” who doesn’t like my food to touch – so I don’t top it. But if that’s your thang, go right ahead! I’m not here to judge…

I just provide the deliciousness and let you do the rest!

Thanks for stopping by – and be on the lookout tomorrow for a special guest blog from my friend Brittany over at “Everyday Thoughts“!