Freezing the meat for 30 minutes will make it easier to slice. Serve with a crisp, dry Riesling or beer.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Freeze beef 30 minutes. Using large knife, thinly slice beef crosswise. Mix meat, lemongrass, 3 tablespoons fish sauce, soy sauce, 3/4 teaspoon sugar, and garlic in large bowl. Sprinkle generously with black pepper. Let stand at room temperature 30 minutes or chill up to 3 hours.
Step 2
Whisk 3 tablespoons oil, lime juice, shallot, chili, 1 tablespoon fish sauce, and 3/4 teaspoon sugar in bowl to blend. Season dressing with salt and pepper. Let stand at room temperature 30 minutes.
Step 3
Place mustard greens, bok choy, onions, and basil in large bowl. Add 3/4 of dressing; toss to coat. Season salad with salt and pepper.
Step 4
Heat 1 tablespoon oil in heavy large skillet over high heat. Working in 2 batches, stir-fry meat until cooked to desired doneness, about 35 seconds for rare. Add to greens. Add remaining dressing and toss to combine. Serve immediately.
Step 5
*Available at Asian markets and in the Asian foods section of many supermarkets.
Step 6
**Opal basil has purple leaves and a milder flavor than sweet basil. It is available at Asian markets and some supermarkets.
