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Meat
Easy
30 Minutes
Diets 
It’s an egg roll, but deconstructed. Now you’ve got a salad packed with protein and bold umami flavor. With some toasted egg roll chips on the side for easy scooping, you can enjoy a whimsical, fun, and delicious salad that everyone around the table will appreciate.
1 pound (450 grams) London broil or sandwich steak
salt, for sprinkling
pepper, for sprinkling
garlic powder, for sprinkling
2 tablespoons olive oil
3 cubes Gefen Frozen Garlic
2 cubes Gefen Frozen Ginger
1 onion, sliced
1 14-ounce (400-gram) bag coleslaw mix
1/2 cup white sprouts
1/2 teaspoon dried ginger
1 teaspoon onion powder
2 cups red cabbage
3 scallions, diced
2 tablespoons sesame seeds
duck sauce, for drizzling (optional)
1/4 cup Glicks Soy Sauce
2 heaping tablespoons honey
2 tablespoons Gefen Sesame Oil
2 tablespoons rice vinegar
1 cube Gefen Frozen Garlic
salt, to taste
pepper, to taste
2 round Gefen Egg Roll Wrappers, each cut into 8 triangular slices
garlic, for sprinkling
To prepare the dressing, mix all ingredients in a bowl. Set aside.
Season London broil with salt, pepper, and garlic powder on both sides. Broil for four to five minutes on each side or until desired doneness is reached. Set aside. Once cooled, cut into cubes.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a baking sheet well with cooking spray.
To make the egg roll chips, place the egg roll wrapper slices in a single layer in the pan. Spray the tops with cooking spray and sprinkle with garlic. Bake for seven to 10 minutes, or until golden.
Meanwhile, heat oil in a pan over medium heat. Add the garlic cubes, ginger cubes, and onion and sauté for five minutes. Add the coleslaw mix and sprouts and sauté for another seven to 10 minutes.
Season with dried ginger, onion powder, salt, and pepper. Remove from heat.
Combine the red cabbage, sesame seeds, and scallions. Add the coleslaw mix and dressing and toss.
Serve on a long, triangular tray with the egg roll chips lining the sides of the salad for easy scooping. If desired, heat some duck sauce until easily pourable and drizzle over the salad.
Prop Styling and Photography by Chay Berger.
Food Prep by Leah Hamaoui.
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