Beef Thai Fry with Thai Peanut Sauce
Marinated flank steak stir-fried with vegetables, chow mein noodles and Thai Peanut Sauce.
Yield: 24 servings
1. For Marinade: Combine soy sauce, peanut oil, brown sugar, garlic and red pepper flakes in hotel pan; mix thoroughly.
2. Cut steaks in half lengthwise, then cut across the grain into thin slices. Add beef to marinade; stir to coat thoroughly. Cover and refrigerate 4 hours or overnight.
|Soy sauce||1 quart|
|Peanut oil||1 cup|
|Brown sugar, packed||1/2 cup|
|Garlic, minced||2 tablespoons|
|Crushed red pepper flakes||1 tablespoon|
|Beef Flank Steaks (IMPS/NAMP 193), partially frozen||6 pounds|
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3. Combine vegetables in large bowl; toss to mix thoroughly. Cover and refrigerate until ready to use.
|Bok choy, sliced||2 1/2 pounds|
|Fresh bean sprouts||1 3/4 pounds|
|Canned sliced bamboo shoots, drained||1 3/4 pounds|
|Canned baby corn, drained||1 3/4 pounds|
|Carrots, blanched and julienned||1 1/4 pounds|
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4. Drain marinade from beef; discard marinade. Cover and refrigerate until ready to use.
5. For each serving: Stir-fry 4 ounces beef in nonstick skillet until just cooked, adding oil if necessary.
6. Add 6 ounces vegetables, 5 ounces (1 cup) cooked noodles and #16 scoop (1/4 cup) Thai Peanut Sauce; stir-fry until heated through.
7. Plate beef mixture; sprinkle with 3/4 ounce (approximately 2 tablespoons) peanuts.
|Thai peanut sauce||1 1/2 quarts|
|Fresh chow mein noodles, cooked||6 quarts|
|Canned raw peanuts, blanched and fried||1 1/8 pounds|
|Prepared roasted peanuts||1 1/8 pounds|
|Thai Peanut Sauce:|| |
THAI PEANUT SAUCE:
1. Combine peanut butter, coconut milk and soy sauce in small pan; cook and stir until smooth and thickened.
|Smooth peanut butter||3 cups|
|Canned unsweetened coconut milk||2 cups|
|Soy sauce||6 tablespoons|
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2. Stir in lemon juice, cilantro, cumin, garlic and cayenne pepper; mix thoroughly.
|Lemon juice||1/4 cup|
|Cilantro, chopped||1/4 cup|
|Ground cumin||2 tablespoons|
|Garlic, minced||2 teaspoons|
|Cayenne pepper||2 teaspoons|
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3. Transfer to electric blender or food processor; process until smooth.
4. Gradually add chicken broth and cream to peanut butter mixture. Set aside. Yield: 1-3/4 quarts.
|Chicken stock||1 cup|
|Heavy cream||1 cup|
Nutrition information per serving: 1189 calories; 57 g fat(15 g saturated fat; 23 g monounsaturated fat); 99 mg cholesterol; 2364 mg sodium; 117 g carbohydrate; 10.6 g fiber; 59 g protein; 25.2 mg niacin; 1.1 mg vitamin B6; 1.4 mg vitamin B12; 9.6 mg iron; 44.4 mg selenium; 8.8 mg zinc; 153.9 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.