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Crunchy Oriental Beef Salad
 
RecipeBeef Cuts
Crunchy Oriental Beef Salad
Marinated steak grilled and sliced thin, topping a mixture of lettuce, cabbage, almonds, celery and chow mein noodles, served with Ginger Dressing.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
Marinade: 
1. Combine water, oil, sherry, soy sauce, vinegar, sugar, bouillon and garlic powder; add steaks, turning to coat. Cover and marinate in refrigerator 1 to 2 hours overnight.
Water2 cups
Vegetable oil1/2 cup
Dry sherry1/2 cup
Soy sauce1/2 cup
Rice wine vinegar1/2 cup
Sugar3 tablespoons
Instant beef bouillon granules2 tablespoons
Garlic powder2 tablespoons
Loin, Top Sirloin Butt Steaks, Semi Center-Cut, Boneless (IMPS/NAMP 1184A)6 pounds
Ginger Dressing: 
2. Combine sugar, oil, vinegar, salt, ginger and pepper; whisk until blended. Cover and refrigerate until ready to use.
Sugar1 cup
Vegetable oil1 cup
Rice wine vinegar1 cup
Salt1 tablespoon
Ground ginger1 teaspoon
Ground black pepper1 teaspoon
  
3. Combine lettuce, cabbage, celery, almonds, green onions and sesame seeds; tossing lightly to mix thoroughly.

4. Drain steaks; discard marinade. Grill steaks 12 to 14 minutes to desired doneness, turning once. Carve steaks into thin slices.
Iceberg lettuce, torn3 pounds
Red cabbage, shredded4 cups
Celery, thinly sliced4 cups
Slivered almonds2 cups
Green onions, sliced1 cup
Sesame seeds, toasted1/3 cup
  
5. For each serving: Plate 1-1/3 cups salad mixture; top with 1/4 cup chow mein noodles. Arrange steak slices on top of salad.

Drizzle with 2 tablespoons Ginger Dressing. Sprinkle with sesame seeds.
Chow mein noodles6 cups
Sesame seeds, toasted as needed
Alternate Fresh Beef Cuts:  
Beef Flank Steak (IMPS/NAMP 193)6 pounds


Nutrition information per serving: 448 calories; 25 g fat (5 g saturated fat; 5 g monounsaturated fat); 70 mg cholesterol; 697 mg sodium; 24 g carbohydrate; 3.6 g fiber; 32 g protein; 11.3 mg niacin; 0.6 mg vitamin B6; 1.5 mcg vitamin B12; 2.8 mg iron; 31.0 mcg selenium; 5.3 mg zinc; 110.4 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of fiber and iron.

Nutrition information per serving, using beef flank steak: 451 calories; 27 g fat (6 g saturated fat; 5 g monounsaturated fat); 66 mg cholesterol; 691 mg sodium; 24 g carbohydrate; 3.6 g fiber; 29 g protein; 10.4 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 2.7 mg iron; 27.7 mcg selenium; 4.8 mg zinc; 101.9 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber, iron and choline.
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