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Steak Thai Juan On
 
RecipeBeef Cuts
Steak Thai Juan On
Sirloin strips, marinated with spicy guajillo chilies, stir-fried with wide noodles and black beans in a hot and sour Thai sauce. Signatures--Thai Beef Noodle Salad: Prepare entire recipe as directed, omitting green onions and cilantro; chill. Try this! Serve as a cold salad, tossing to order with cilantro, green onions, crispy fried rice-stick noodles and fresh bean sprouts. Signatures--Thai Beef Noodle Salad: Prepare entire recipe as directed, omitting green onions and cilantro; chill. Try this! Serve as a cold salad, tossing to order with cilantro, green onions, crispy fried rice-stick noodles and fresh bean sprouts.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
Chile Puree: 
1. For Chile Puree: Stem and seed chilies. Place in bowl. Cover with boiling water; set aside 30 minutes. Drain, reserving water.

Puree chilies in processor or blender, adding enough reserved water to make smooth puree. Cover and refrigerate. Yield: 1-1/2 cups.
Dried guajillo chilies10
Boiling water2 cups
  
2. Slice steaks into thin strips. Place in utility pan. Add Chile Puree; toss to coat. Cover and refrigerate at least 2 hours and no longer than 6 hours.
Beef Loin, Top Sirloin Butt Steaks, Boneless, 1 inch thick (IMPS/NAMP 1184A)6 pounds
  
3. For each serving, to order: In skillet or wok stir-fry 4 ounces steak strips and 1 teaspoon jalapenos in 1 teaspoon oil. Add 6 ounces noodles, 6 tablespoons Thai Sauce and 3/4 ounce beans.

Toss to mix and heat through. Portion into bowl and garnish with 2 tablespoons each onions and cilantro.
Jalapenos, seeded and sliced1/2 cup
Vegetable oil1/2 cup
Cooked wide noodles9 pounds
Thai sauce10 cups
Cooked black beans, drained1 1/8 pounds
Green onions, sliced3 cups
Cilantro, chopped3 cups
Thai Sauce: 
Thai Sauce: In large skillet sauté grated ginger and vegetable oil over medium heat 3 minutes. Mix in flour.

Slowly add chicken stock and soy sauce, stirring constantly until sauce is thickened. Strain. Stir in fresh lime juice and hoisin sauce. Cover and refrigerate. Yield: 10 cups.
Ginger, grated1/4 cup
Vegetable oil1/4 cup
All-purpose flour1/2 cup
Chicken stock8 cups
Soy sauce1 cup
Fresh lime juice1 cup
Hoisin sauce1 cup


Nutrition information per serving: 599 calories; 15 g fat(4 g saturated fat; 3 g monounsaturated fat); 72 mg cholesterol; 1002 mg sodium; 72 g carbohydrate; 6.0 g fiber; 42 g protein; 17.9 mg niacin; 0.7 mg vitamin B6; 1.5 mg vitamin B12; 5.3 mg iron; 78.5 mg selenium; 6.2 mg zinc; 121.2 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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