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Bangkok Beef Salad
RecipeBeef Cuts
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
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 oil1/2 cup
Vegetable oil1/2 cup
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 oil1 cup
Vegetable oil1 cup
Garlic, chopped5 ounces
Canned jalapeno peppers, minced3 ounces
Frozen orange juice concentrate2 cups
Water2 cups
Soy sauce1 cup
Salt1 1/2 teaspoons
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, shredded3 pounds
Red cabbage, shredded1 1/2 pounds
Carrots, peeled and shredded1 1/2 pounds
Celery, sliced on diagonal1 1/2 pounds
Green onions, sliced1 1/2 cups
Peanuts, roasted, salted, coarsely chopped1 1/2 cups
Whole radishes with leaves24

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
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