In measuring cup, combine vegetable oil, vinegar, soy sauce, sesame oil, honey, garlic and chili sauce. Pour 1/4 cup (50 mL) over steaks, turning to coat; cover and set aside in refrigerator to marinate.

Meanwhile, trim ends from bok choy; cut in half lengthwise. In large bowl, toss bok choy with 1/4 cup (50 mL) dressing to coat. Grill over medium heat, turning once, for about 8 minutes. Return to bowl and cover with plastic wrap; let stand until tender-crisp, about 10 minutes.

Grill steaks over medium-high for 3 to 4 minutes per side for medium-rare, or until desired doneness. Let stand covered for 5 minutes before slicing.

Meanwhile, in large pot of boiling salted water blanch snow peas for 1 to 2 minutes or until tender-crisp. Drain and plunge into bowl of ice water; drain and pat dry.

Drain any liquid from bok choy; cut each half in half again lengthwise and return to bowl. Add snow peas and radishes; drizzle a little of remaining dressing, tossing to coat. Place greens on large platter. Top with bok choy mixture and sliced beef. Sprinkle with sesame seeds. Serve with remaining dressing.

Tip:  Use Chili-Garlic sauce instead for a different flavour combination.