Recipe: How to Make Asian Beef Kebabs & Ginger Garlic Bok Choy

Another day another recipe! HOLLA! To be honest, or TBH as the cool kids say, I wasn’t originally planning on blogging about this recipe so I don’t have FULL step by step photos. Sowwweeee. But I got so many comments and DMs on my InstaStory and Snapchat to post the full recipe…so here we are, I’m the woman of the people. lol Ok, that was dramatic.

This recipe I came up with on a total whim, I knew I wanted to do a carb free asian dish since I’m still working on my health & fitness and I am just SO OVER stir fries. Mmm FRIES. But really, there are only so many times I can eat meat and veggies sautéed together before I hop in the car to the nearest In N Out. This dish took less than 30 minutes and served with edamame on the side it was DELISH.

Here’s what you need and how to make these Asian Beef Kebabs with Garlic Ginger Bok Choy:

AsianBeefKebabIngredients

Kebab Ingredients: 

  • 1 pound of shaved ribeye
  • 3 cloves of chopped garlic
  • 1 tablespoon finely chopped ginger
  • 3-4 tablespoons soy sauce
  • 2 tablespoons Sriracha
  • 1 tablespoons garlic chili sauce
  • Sesame Oil, 1 tablespoon for marinade, 3 tablespoons for cooking
  • 1 Bunch of Green onions, cut into “spears”

Step 1: Marinate your meat for at 1-3 hours using all ingredients except the green onions.
Step 2: Wrap your marinaded meat around 2-3 pieces of green onion and firmly press into a kebab shape.
Step 3: Heat large sautee pan to med-high heat, and add sesame oil
Step 4: Add kebabs to pan and cook 3-4 minutes on each side, rotating them to nice until all sides have a nice crust.


While your kebabs are cooking, get your veggies started!

Garlic ginger boy chop ingredients:

  • 1 package small Trader Joe’s bok choy, sliced down the middle
  • 1 package broccoli florets
  • 2 tablespoons chopped garlic
  • 2 tablespoons chopped garlic
  • 1/4 cup soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons Canola oil

Step 1: Heat sautee pan to med high heat and add canola oil (Sesame oil burns really quickly so I like to start with the canola oil)
Step 2: Add broccoli to pan for 3 minutes and then add garlic and ginger.
Step 3: Once garlic and ginger start to soften add in your bok choy with the sesame oil.
Step 4: Cook for 2 minutes and then add soy sauce and cover the pan to steam the boy choy and cook through for another few minutes.

Bok Choy Stir Fry
TADA! Here’s my not instaworthy food photo. Sometimes it doesn’t have to look amazing to taste amazing and this did not disappoint!

Asian Beef Kebab with Bok Choy and Brocolli

How to Make Thai Steak & Noodle Salad

So, fun fact: growing up in high school and college I always worked a server in restaurants — pretty much any chain restaurant you can think of I worked at (Applebees, Cheesecake Factory, Tony Roma’s — yup, can I take your order?!). But while I was in LA going to college I worked at restaurant name Houston’s (where I got to serve celebs like Leonardo DiCaprio, John Legend, Chris Pine — NBD), a casual fine dining American style restaurant that had one specific salad that I LOVED – the Thai Steak & Noodle Salad.  It’s not a traditional salad at all and has so many bold, delicious flavors that it quickly became my favorite (probably because it has pasta in it) which is why I wanted to share my own version of how to make this bomb dot com meal!

Thai Steak and Noodle Salad

It may seem like a lot of ingredients, but you can pretty much add whatever you like to customize it to your taste. You can even use chicken or tofu instead of steak, but I love the classic version!

Let’s do it! First, prep your steak! 

Steak Marinade: 
2 Teaspoons Sesame oil
Half of a Lime juice
3 Tablespoons Soy Sauce
2 Tablespoons Rice Vinegar
2 Tablespoons Chili Garlic Sauce
3 cloves chopped garlic
**Depending on how large your steak is you could make more or less

Step 1: Marinate your steak with all ingredients for 4-8 hours in the refrigerator — take it out 30 minutes before you are ready to cook it.
Step 2: Heat your grill (or in my case grill pan) until hot, drain off excess marinade and grill for 4-5 minutes each side.
Step 3: Once cooked to desired temperature, take it off the grill, cover with foil and let rest for at least 10 minutes (this locks in all the juices!). Once rested, cube it into bite size pieces.

SteakMarinade

SteakMarinating

Grilling Steak

Medium Rare Steak

Next, get your dressing ready!

Salad Dressing:
1/4 cup of Peanut Butter (I used chunky)
2 Tablespoons of soy sauce
3 Tablespoons rice vinegar
2 Teaspoons sriracha
2 Tablespoons vegetable oil
Half juice of a lime

Step 1: Combine all ingredients except the oil and mix together. Once combined slowly drizzle your oil in to thicken – voila!
PeanutDressing

Now it’s time to assemble and toss everything together…and most importantly EAT!

Salad:
Marinated, cooked & cubed steak
1/2 pound of whole wheat spaghetti, cooked, drained, rinsed with cold water & tossed with a tablespoon of sesame oil
1 mango, cubed
1 avocado, cubed
1 cup shredded carrots
1 hothouse cucumber, sliced
1/2 cup cherry tomatoes, halved
2 cups butter lettuce
1/2 cup each of roughly chopped mint, basil and cilantro
1 tsp of salt and pepper
Crushed peanuts and lime for garnish

Combine your cooked steak, salad ingredients and toss with your peanut dressing and ENJOY! This is just as good on day two so make extra for leftovers!

Thai Ingredients

Sesame Oil Pasta

Salad Assembly

Salad in Bowl

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How to Make the Best Damn Balsamic Vinaigrette

What’s cookin’ good lookin’?! I’m so excited because my first recipe post is here! You may not know this, but cooking is one of my passions. When I was younger instead of watching cartoons I was hooked to watching cooking shows, writing down recipes and recreating them. I even was considering going to culinary school but obviously opted for a different path. #noregrets So today, I get such a joy from creating yummy dishes and can’t wait to share some of my favorite recipes with you.

Today I’m going with something super #basic — balsamic vinaigrette. I used to buy salad dressing but I realized making it is so easy and so much more delicious. This one in particular is my go-to and can pretty much go with any type of salad you make but my favorite is on a kale salad!

Here’s what you need for the dressing: 
2 tablespoons dijon mustard
1 large shallot, finely chopped
1 teaspoon fresh lemon juice
1 tablespoon honey
3-4 tablespoons balsamic vinegar
1/2 teaspoon salt, pepper, garlic powder
1/4 cup extra virgin olive oil

Step 1: Add diced shallot, dijon mustard, honey, lemon salt, pepper & garlic powder to a small bowl.

Step 2: Add balsamic vinegar and mix together.

Step 3: Slowly stream in olive oil and whisk at the same time. You will start to see the dressing thicken (aka emulsify) and really come together.

Step 4: Pour on your favorite salad, toss together and enjoy!

Step 5: 😊

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