Taste Tested: Beef & Bok Choy Salad

This week, Julia’s setting the DeLorean ahead a few months for a sneak peak at Foodland Ontario’s 2013 calendar. A�The future is friendly…and flavourful!

A�”Ever since I picked up a copy of the 2013 Foodland Ontario calendar at the Royal Winter Fair in November, I’ve been dreaming of the snappy beef and bok choy salad forecasted for July 2013. A�But who can wait that long?! A�Instead, I took advantage of last week’s snow-free Saturday (who knows how many more of these there will be?) and fired up the outdoor grill. A�Though I received my share of confused concerned looks at the start, there was no misteaking my motives as we all sat down for a delicious dinner. A�Happily, there’s no need to put an apron over your parka – this salad would work quite well on a griddle pan or indoor grill too.”

Grilled Beef & Bok Choy Salad

While I had success tracking down some Ontario bok choy, I wasn’t as lucky with the snow peas. A handful of Ontario button mushrooms made an exceptional understudy, as I suspect roasted turnips would too.A�


  • 1/4 cup each vegetable oil, rice vinegar and soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp Ontario honey
  • 3 cloves Ontario garlic, minced
  • 1 tsp Asian chili sauce (I used Siracha and saw no ill effects)
  • 2 Ontario beef striploin steaks (I used flank steaks)
  • 2 cups Ontario snow peas Ontario mushrooms!
  • 2 Ontario radishes, thinly sliced into half moons
  • 6 cups Ontario Mixed Greens
  • 1 tbsp toasted sesame seeds


  1. In measuring cup, whisk together oils, vinegar, soy sauce, honey, garlic and chili sauce.
  2. Pour 1/4 cup of dressing over steaks and set aside in refrigerator to marinate.
  3. Meanwhile, trim ends from bok choy; cut in half lengthwise in large bowl and toss with 1/4 cup of dressing to coat.
  4. Grill bok choy over medium heat, turning once, for about 8 minutes. **I tossed the mushrooms on the grill at this point as well**
  5. Remove bok choy from grill, return to bowl and cover with plastic wrap. Let stand until tender-crisp, about 10 minutes.
  6. Grill steaks over medium-high for 3-4 minutes per side for medium-rare, or until desired doneness. Let stand covered for 5 minutes before slicing.
  7. Meanwhile, in a large pot of boiling salted water, blanch snow peas for 1-2 minutes or until tender-crisp. Drain and plunge into bowl of ice water; drain and pat dry.
  8. Drain any liquid from bok choy; cut each half in half again and return to bowl. Add snow peas, radishes and a little of the remaining dressing to coat.
  9. Place greens on a large platter or serving dish. Top with bok choy mixture and sliced beef.
  10. Sprinkle with sesame seeds and serve with remaining dressing.

Preparation time: 25 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 4

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