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1
Heat the olive oil in a small cast iron skillet on medium high heat.
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2
Salt and pepper the steak on both sides, put it into the hot skillet and sear until your preferred doneness.
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3
I like mine about medium-rare, which was about 5 minutes per side.
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4
Remove from heat, put it on a plate tented with a piece of foil and let it rest for 10 minutes while you prepare the rest of the meal.
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5
Back in the skillet, add 1 tablespoon of peanut oil, along with the bok choy; saute until wilted, about 2 minutes.
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6
Remove bok choy from pan and set aside.
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7
Back in the skillet, add the other teaspoon of peanut oil.
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8
Add the ginger and garlic and saute about 30 seconds.
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9
If you need to turn your heat down to medium because that blasted cast iron is so dang hot, do so.
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10
Then add the sugar, sesame oil, soy sauce and lemon juice to the skillet.
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11
Let it sizzle and bubble and simmer for about a minute.
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12
Stick your head over it for a quick Asian dressing facial steam.
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13
Remove the dressing from the heat and add salt and pepper to taste.
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14
Thinly slice the steak and arrange it on two plates and divide the bok choy between the plates as well.
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15
Drizzle the dressing over the plates, and garnish with sesame seeds, scallions and sliced pepper!
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16
I need to tell you that my spell check changed bok to boy every single time.
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17
Boy choy.
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18
I think boy toy would have been more fun.
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Spell check!
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*Dressing is adapted from Salads cookbook by Jane Price.
