Name: Ginger Beef Bok Choy Salad
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Ingredients: 2 tablespoons fish sauce; 2 tablespoons hoisin sauce; 2 tablespoons freshly squeezed lime juice; 1 tablespoon grated fresh ginger; 1 large clove garlic (minced); 0.5 teaspoon Asian chili-garlic sauce; 1 tablespoon roasted sesame oil; 0.5 Pound sirloin steak; 1 cup Napa cabbage (thinly sliced); 0.5 cup red cabbage (thinly sliced); 1 cup broccoli slaw; 1 cup bok choy (chopped); 0.5 cup snap peas; 2 tablespoons roasted peanuts; 2 tablespoons toasted sesame seeds; 1 tablespoon rice wine vinegar; 2 tablespoons sunflower oil

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Ginger Beef Bok Choy Salad is a fresh, Asian-inspired salad that combines tender strips of beef, crispy bok choy, and a zesty ginger dressing. This healthy and flavorful dish offers a perfect balance of textures and tastes.

Bok choy and vegetables topped with sliced beef, peanuts and dressing.

I started by creating an Asian inspired marinade that infuses a ton of flavor to the steak, that is then cooked and used as the dressing in this delicious salad.

This salad is amazing, and you don’t even realize that you are consuming 6 Superfoods! That’s right, sugar snap peas, carrots, Napa cabbage, broccoli, Bok Choy, and red cabbage are nutrient packed and good for you. It’s a win-win!

How to make Ginger Beef Bok Choy Salad

Whisk together marinade ingredients in a large bowl.

Ginger, garlic, hoisin, sesame oil, fish sauce, lime juice, and Asian chili-garlic sauce….all of my favorites. Add the steak, toss to thoroughly coat.

There is enough marinade for a 1 pound steak (this recipe calls for half a pound), so I will be using the leftovers on a different salad this week.

Cover with plastic wrap and allow to marinate at room temperature for 30 minutes for a quick week night meal. Or, place in the refrigerator for several hours or overnight to prep for tomorrow night.

Heat grill to HIGH. Place steak on grill and grill until golden brown and slightly charred, about 4 to 5 minutes. Turn steak over and continue cooking on the other side for 3 to 4 minutes for medium-rare (130°F) or 5 to 7 minutes for medium (135°F).

If you don’t have a grill, or it’s 30 below where you live, you can also broil your steak in the oven (5 minutes each side), or on a grill pan on top of the stove. Cover steak with foil and allow to rest for 10 minutes, then slice thinly.

To make the dressing

Pour the marinade into a saucepan and simmer for 5 minutes. Whisk in rice wine vinegar and oil. Set aside.

Toss the salad ingredients together in a large bowl and divide between two plates.

Bok choy and vegetables in a square bowl.

Place steak slices over salad and top with dressing, peanuts, toasted sesame seeds and serve.

Veggies and bok choy salad with ginger beef and peanuts in a square bowl.

I love toasted sesame seeds and put them on just about every Asian inspired meal that I prepare. You could also toss on some sliced green onions or cilantro if you’re feeling adventurous.

Expert Tips

Make sure you save the marinade, it will become the dressing!
Slice beef against the grain for maximum tenderness.
Chill bok choy in ice water for extra crispness.
Adjust ginger quantity to taste.
Toast sesame seeds to enhance flavor.
Can be stored in an airtight container for up to 2 days.
The salad ingredients were chosen because they are pretty typical ingredients that you would find in an Asian style salad. Feel free to add your favorites or omit things that you do not like.

More delicious salad recipes

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Enjoy!!