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.
Stacked Shanghai Steak Salad
- Yield: Serves 4 1x
- 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
- 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
- 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.
- While steak rests, make the dressing: whisk together peanut butter, soy sauce, lime juice, sesame oil, honey, canola oil and garlic.
- 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.
- Seal tightly and keep refrigerated for up to 3 days. Shake before serving or pour out into salad bowl to combine before eating.