Grilled Beef and Bok Choy Salad

Grilling bok choy adds to its flavour, while keeping its crunchy texture.  This salad is ideal for a light summer meal!

Grilling Time: 15 minutes

Preparation Time:

Cooking Time:

Serves: 4

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  • 1/4 cup (50 mL) each vegetable oil, rice vinegar and soy sauce
  • 2 tbsp (25 mL) sesame oil
  • 2 tbsp (25 mL) Ontario Honey
  • 3 cloves Ontario Garlic, minced
  • 1-1/2 tsp (7 mL) Asian chili sauce
  • 2 Ontario Beef Striploin Steaks (8 oz/250 g each)
  • 4 Ontario Baby Bok Choy (about 12 oz/375 g)
  • 2 cups (500 mL) Ontario Snow Peas, trimmed
  • 4 Ontario Radishes, halved and thinly sliced
  • 6 cups (1.5 L) Ontario Mixed Greens
  • 1 tbsp (15 mL) toasted sesame seeds


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.

Nutritional information

  • Protein: 33 grams
  • Fat: 16 grams
  • Carbohydrate: 18 grams
  • Fibre: 4 grams
  • Calories: 350
  • Sodium : 825 mg