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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
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
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Shanghai Steak and Noodle Salad Sage Urban American Grill
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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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