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Pacific Rim Beef Salad
 
RecipeBeef Cuts
Pacific Rim Beef Salad
Tossed spinach, bean sprouts and onions topped with sliced top sirloin and enoki mushrooms. Served with warm sweet and spicy dressing.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
Marinade: 
1. Combine soy sauce, sugar, ginger and garlic. Reserve 1/2 cup marinade. Place beef in large shallow pan. Pour remaining marinade over beef. Cover and refrigerate beef 4 to 6 hours.

2. Remove beef from marinade; discard marinade. Grill steaks as needed 8 to 10 minutes to desired doneness, turning once. Keep hot.
Reduced-sodium soy sauce2 cups
Sugar1/2 cup
Ginger, grated3 ounces
Garlic, minced2 ounces
Beef Loin, Top Sirloin Butt Steaks, Boneless, 1 inch thick (IMPS/NAMP 1184A)6 pounds
  
3. Toss spinach, bean sprouts and onion.
Spinach leaves, torn3 pounds
Fresh bean sprouts1 pound
Red onion, thinly sliced into rings1 pound
Dressing: 
4. Place reserved marinade in a saucepan. Add catsup, vinegar, sugar, vegetable oil and hot pepper sauce. Bring to a boil. Remove from heat; stir in sesame oil. Keep warm.
Ketchup1 cup
Rice wine vinegar1 cup
Sugar1/2 cup
Vegetable oil1/2 cup
Hot pepper sauce1 tablespoon
Oriental dark-roasted sesame oil1 tablespoon
  
5. Slice steak into thin slices. For each serving: Plate about 3 ounces spinach mixture; top with 3 ounces sliced beef. Sprinkle with 1/2 teaspoon sesame seeds.

Garnish with mushrooms and cherry tomatoes. Serve with warm dressing.

BUFFET - a cafeteria serving option: Place spinach mixture in a large bowl. Put grilled steak slices in warming pan or chafing pan. Have server portion about 3 ounces spinach mixture and 3 ounces sliced beef on plate.

Serve with warm dressing, sesame seeds and garnishes.
Sesame seeds, toasted1/4 cup
Enoki mushrooms as needed
Cherry tomatoes as needed


Nutrition information per serving: 281 calories; 11 g fat(3 g saturated fat; 2 g monounsaturated fat); 70 mg cholesterol; 614 mg sodium; 15 g carbohydrate; 2.2 g fiber; 30 g protein; 11.6 mg niacin; 0.7 mg vitamin B6; 1.5 mg vitamin B12; 3.6 mg iron; 31.5 mg selenium; 5.3 mg zinc; 115.8 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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