Warm Asian Beef Salad with Wild Blueberries
- 2 cloves garlic
- 1 piece ginger (walnut-sized)
- 1 jalapeno pepper
- 1 pound baby Bok choy
- 3 beef filets (12 oz.)
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 3 ounces beef stock (instant)
- 1 cup frozen Wild Blueberries
- 1 tablespoon light sesame seeds
- 1 tablespoon dark sesame seeds
- Aluminum foil
Peel garlic and ginger. Cut chili pepper in half (lengthwise) and scrape out seeds. Finely chop garlic, ginger and chili pepper. Clean and wash bok choy. Wash filets and pat dry. Season with salt and pepper.
Heat sesame oil in frying pan. Sear filets on each side for 2-3 minutes until medium rare. Remove and wrap in foil, then let rest.
Meanwhile, stir-fry prepared spices in hot cooking oil for 3 minutes and then add bok choy. Stir-fry until just beginning to wilt. Remove bok choy from pan and keep warm.
Deglaze with soy sauce and vegetable stock. Add Wild Blueberries and cook until sauce begins to thicken slightly.
Cut filets into thin slices and serve over bok choy, Drizzle with Wild Blueberry sauce and sprinkle with sesame seeds. Serves 4
Preparation Time: approx. 30 minutes
Calories 260, Protein 21 g, Carbohydrates 8 g, Total Fat 16 g, Saturated Fat 3.5 g, Sodium 1,100 mg, Fiber 2 g, Cholesterol 30 mg
Wild Blue is Good for You!