A Fabulous Asian Inspired Meal

I had friends over tonight and everything turned out just right.

I made:
green bean and bok choy salad with toasted almonds and a sesame dressing
ginger soy marinated flank steak
SubLime Chicken (see entry below)
Coconut rice

It was yummy. Recipes follow.

Green Bean and bok Choy Salad With Toasted Almonds and Sesame Dressing

1/2 lb greenbeans washed with the ends sliced off
1 lb bok choy diced and washed
1/3 cup slivered almonds, toasted

Dressing
1 tbsp sesame oil
3 tbsp canola oil
1 tbsp honey
1 tsp dijon mustard
2 tbsp rice vinegar
1/2 teaspoon hot sauce (any kind)

Boil water in a large pan. Boil Bok choy for approximately 5 minutes and drain, set aside.
Boil green beans in boiling salted water for 2 minutes. Drain and set aside.
Drop slivered almonds into a dry frying pan and cook over medium heat until they start to brown. Remove them from heat and keep stirring them occasionally and they will continue toasting. This way you don't end up with such a dangerously hot pan when they're finished.

Whisk together dressing ingredients.
To assemble salad, mix beans and bok choy in a large bowl. Toss with dressing. Sprinkle green beans on top and serve hot or cold.

Coconut rice:
2 cups jasmine rice
1 14 ounce can light coconut milk
1 3/4 cup chicken broth
1/4 cup shredded unsweetened coconut

Mix rice, coconut milk and chicken broth ingredients into a large sauce pan. Bring to a boil. Keep an eye on it because it will boil over if you're not paying attention! Drop the heat down to low and cook for approximately 20 minutes, or until liquid is absorbed.

While it is cooking toast the coconut in a dry pan until it starts to brown. Remove pan from heat and continue to stir coconut occasionally for the next 5-10 minutes. Set aside.

Right before serving, mix the toasted coconut into the rice.


Ginger Soy Marinated Flank Steak

1 2 lb flank steak

In a 1 gallon ziplock bag assemble the following ingredients

2 tbsp minced ginger
2 minced cloves of garlic
1/4 cup brown sugar
2 tbsp wheat free tamari soy sauce
2 tbsp rice wine vinegar
1 tbsp hot sauce

Put flank steak in bag and zip it up. Mush it around in the sauce and refrigerate for at least 8 hours or overnight.

Grill on a hot grill for about 8 minutes flipping often. Let it rest about 5 minutes before cutting. Serve immediately.