Stacked Shanghai Steak Salad

0
4735

Adapted from a recipe by @thegirlonbloor Taylor Stinson, this portable salad will be the talk of the table in the lunchroom – you had better label your lunch bag! Use a quarter of the ingredients and a leftover cooked steak or roast beef to make a single lunch, or make the full recipe to get multiple lunches. If you can’t find Top Sirloin Cap Steak, substitute any of the Grilling Steaks.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Stacked Shanghai Steak Salad


Ingredients

Scale
  • 375 to 500 g Top Sirloin Cap Grilling Steak, about 1 inch thick
  • Canola oil
  • Salt and pepper
  • 1 cup red cabbage, thinly sliced
  • 1 cup carrot matchsticks
  • 1 package (160 g) pre-cooked Miki, or other fresh Asian noodle
  • 1/2 cup bean sprouts
  • 1/2 cup chopped cilantro
  • Dressing
  • 1/4 cup peanut butter
  • 2 tbsp soy sauce
  • 2 tbsp lime juice
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 1 tsp canola oil
  • 1 small clove garlic, minced

Instructions

  1. Pat steak dry and brush with oil; season all over with salt and pepper. Cook in hot non-stick or cast iron frypan or grill over medium-high heat for 10 to 12 minutes turning twice or more medium-rare doneness. Let steak rest for at least 5 minutes before carving into thin slices.
  2. While steak rests, make the dressing: whisk together peanut butter, soy sauce, lime juice, sesame oil, honey, canola oil and garlic.
  3. Divide dressing evenly among four 1 L mason jars. Divide veggies and meat among the jars, layering in the following order: cabbage, carrot, noodles, beef, bean sprouts, and cilantro.
  4. Seal tightly and keep refrigerated for up to 3 days. Shake before serving or pour out into salad bowl to combine before eating.

 

Previous articleMiso Flank Steak Stacked Mason Jar Lunch
Next articleGrilled Steak Stacked Tex Mex Salad

LEAVE A REPLY

Recipe rating
Please enter your comment!
Please enter your name here