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Pike Mkt recovery


Korean Beef and Vegetable Salad

Serves 4


  • ¾ lb. beef sirloin steak
  • 1 tbsp cornstarch
  • 2 tbsp soy sauce
  • 2 cloves garlic, minced
  • 1 tsp toasted sesame seeds
  • ¼ tsp crushed red pepper flakes
  • ¾ lb. bok choy
  • ¼ lb. pea pods, trimmed
  • 1 small cucumber
  • 1 carrot
  • ¼ lb bean sprouts
  • 1 tbsp oil
  • Korean dressing


  1. Cut beef across grain into thin slices, then strips. Combine cornstarch, soy, garlic, seeds and red pepper in bowl. Stir in beef. Marinate.
  2. Slice bok choy stems and leaves crosswise into thin strips. Pour boiling water over peas and let stand 30 seconds. Drain and cool under running cold water. Drain thoroughly.
  3. Cut cucumber crosswise into thin slices. Arrange vegetables on large platter and chill. Heat oil in wok or skillet over high heat. Add beef and stir fry 2 minutes. Remove from heat and cool slightly. Spoon over vegetables.


  • 2/3 cup mayonnaise
  • 4 tsp lemon juice
  • 1 tbsp soy sauce
  • 1 tbsp minced green onion
  • 1 tbsp water
  • 2 tsp toasted sesame seeds

Whisk all ingredients together and refrigerate until ready to use.

May 2022

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