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Beef Thai Fry with Thai Peanut Sauce
RecipeBeef Cuts
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 sauce1 quart
Peanut oil1 cup
Brown sugar, packed1/2 cup
Garlic, minced2 tablespoons
Crushed red pepper flakes1 tablespoon
Beef Flank Steaks (IMPS/NAMP 193), partially frozen6 pounds
3. Combine vegetables in large bowl; toss to mix thoroughly. Cover and refrigerate until ready to use.
Bok choy, sliced2 1/2 pounds
Fresh bean sprouts1 3/4 pounds
Canned sliced bamboo shoots, drained1 3/4 pounds
Canned baby corn, drained1 3/4 pounds
Carrots, blanched and julienned1 1/4 pounds
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 sauce1 1/2 quarts
Fresh chow mein noodles, cooked6 quarts
Canned raw peanuts, blanched and fried1 1/8 pounds
Prepared roasted peanuts1 1/8 pounds
Thai Peanut Sauce: 

1. Combine peanut butter, coconut milk and soy sauce in small pan; cook and stir until smooth and thickened.
Smooth peanut butter3 cups
Canned unsweetened coconut milk2 cups
Soy sauce6 tablespoons
2. Stir in lemon juice, cilantro, cumin, garlic and cayenne pepper; mix thoroughly.
Lemon juice1/4 cup
Cilantro, chopped1/4 cup
Ground cumin2 tablespoons
Garlic, minced2 teaspoons
Cayenne pepper2 teaspoons
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 stock1 cup
Heavy cream1 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.
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