suemunzlinger's Recipe

Shanghai Steak and Noodle Salad Sage Urban American Grill

Category: Copy Cat Recipes (I have not tried all of these recipes)

Yield: 6 servings

For steak:

1/2 cup soy sauce

2 tablespoons dark sesame oil

2 tablespoons minced garlic

2 tablespoons minced fresh ginger

2 tablespoons Worcestershire sauce

1 tablespoon red pepper flakes

1 teaspoon sesame seeds

1/4 cup packed brown sugar

1 to 2 tablespoons Cholula hot sauce

1 1/4 pounds flank steak, trimmed of silver skin

For salad and dressing:

1 pound Asian-style (soba or udon) noodles

1 tablespoon vegetable oil

2 cups shredded napa cabbage

2 cups mixed salad greens

1/4 cup julienned carrots

1/4 cup chopped green onion

1 cup grape tomatoes

2 tablespoons chopped parsley

2 tablespoons chopped cilantro

2 tablespoons chopped basil

1 teaspoon thinly sliced fresh mint leaves

1 avocado, diced

1/2 mango, diced

1/2 cup peanuts, toasted

1 teaspoon sesame seeds, toasted

1 cup Thai sweet chile sauce

2 tablespoons chile oil

1 tablespoon rice wine vinegar

1 tablespoon honey

1 tablespoon chile-garlic paste

1 tablespoon dark sesame oil

1. Marinate the steak. In a medium bowl, combine soy sauce, 2 tablespoons sesame oil, garlic, ginger, Worcestershire sauce, red pepper flakes, 1 teaspoon sesame seeds, brown sugar and hot sauce; stir until sugar has dissolved. Pour into a resealable plastic bag, add steak and marinate in the refrigerator for 8 hours.

2. Drain and discard the marinade. Grill steak to medium-rare; chill until cold. Shortly before assembling the salad, slice chilled meat thinly.

3. Prepare the salad. Cook noodles until al dente; drain. Immediately dunk noodles into cool water to stop cooking; drain again. Toss with vegetable oil to prevent sticking; chill.

4. When noodles are cold, toss in a large bowl with cabbage, salad greens, carrots, green onion, tomatoes, parsley, cilantro, basil, mint, avocado, mango, peanuts and toasted sesame seeds.

5. Prepare the dressing. In a medium bowl, whisk together sweet chile sauce, chile oil, rice wine vinegar, honey, chile-garlic paste and 1 tablespoon sesame oil. Toss about 1 cup of the dressing with the noodle salad.

6. Divide salad among serving plates; top with slices of chilled steak. Drizzle with the remaining dressing.


Recipe adapted for home kitchens by the Post-Dispatch.

Sage Urban American Grill
Soulard