Bangkok Beef Salad
Bite-sized strips of flank steak on top of shredded lettuce and cabbage finished with a warm jalapeno-soy dressing and peanuts.
Yield: 24 servings
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1. In braising pan toss 3 pounds of the beef in 1/4 cup hot oil over medium-high heat until lightly browned. Remove and reserve. Repeat with remaining beef and oil.
|Beef Flank Steak, sliced 1/8-inch thick in bite size strips (IMPS/NAMP 193)||6 pounds|
|Peanut oil||1/2 cup|
|Vegetable oil||1/2 cup|
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2. To make sauce: In same pan heat oil over medium heat. Add garlic and jalapenos; cook and stir 3 minutes. Stir in remaining ingredients; simmer 10 minutes. Cool slightly. Add beef strips; keep hot.
|Peanut oil||1 cup|
|Vegetable oil||1 cup|
|Garlic, chopped||5 ounces|
|Canned jalapeno peppers, minced||3 ounces|
|Frozen orange juice concentrate||2 cups|
|Soy sauce||1 cup|
|Salt||1 1/2 teaspoons|
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3. Toss lettuce with cabbage. For each serving: Plate 3 ounces lettuce/cabbage mixture. Arrange 1 ounce each carrots and celery around edge of plate. Portion 3 ounces warm beef in center of plate.
Pour #20 dipper (about 3 tablespoons) warm sauce over beef. Sprinkle with 1 tablespoon each green onions and peanuts. Garnish with radish.
|Iceberg lettuce, shredded||3 pounds|
|Red cabbage, shredded||1 1/2 pounds|
|Carrots, peeled and shredded||1 1/2 pounds|
|Celery, sliced on diagonal||1 1/2 pounds|
|Green onions, sliced||1 1/2 cups|
|Peanuts, roasted, salted, coarsely chopped||1 1/2 cups|
|Whole radishes with leaves||24|
Nutrition information per serving: 539 calories; 39 g fat(8 g saturated fat; 11 g monounsaturated fat); 66 mg cholesterol; 903 mg sodium; 21 g carbohydrate; 3.8 g fiber; 29 g protein; 12.3 mg niacin; 0.8 mg vitamin B6; 1.4 mg vitamin B12; 2.6 mg iron; 28.7 mg selenium; 5.0 mg zinc; 111.8 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