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Spring Garden Beef Saute
RecipeBeef Cuts
Spring Garden Beef Saute
Marinated top round sautéed with fresh vegetables, served warm with sauce, over rice.
Yield: 24 servings
1. Pour marinade over beef. Cover and refrigerate 1/2 hour; remove beef from marinade. In braising pan toss 3 pounds of the beef in hot oil over medium-high heat until lightly browned.

Remove and reserve. Repeat with remaining oil and beef.
Spring garden marinade1/2 cup
Round, Top (Inside) Round Steaks (IMPS/NAMP 1169)6 pounds
Vegetable oil1/2 cup
2. In same pan, stir-fry vegetables, onions and garlic in oil just until crisp-tender. Remove and reserve.
Assorted fresh vegetable pieces (carrot coins, red bell pepper squares)4 1/2 pounds
Onions, sliced into thin wedges1 1/2 pounds
Garlic, minced2 ounces
Vegetable oil3 tablespoons
3. Deglaze braising pan with broth over medium heat. Add vinegar, sugar, soy sauce and pepper flakes. Bring to boil; simmer 5 minutes.
Canned beef broth60 fluid ounces
Distilled white vinegar1 1/4 cups
Sugar2/3 cup
Soy sauce1/3 cup
Red pepper flakes2 1/2 teaspoons
4. Mix water and cornstarch. Stir into broth mixture. Cook until thickened. Season with salt.

5. Add reserved beef and vegetables to sauce; keep hot.
Water2 1/2 cups
Cornstarch2/3 cup
Salt1 teaspoon
6. For each serving: Plate #8 scoop (1/2 cup) rice; ladle over 1 cup beef/vegetable mixture. Garnish with 2 cucumber slices and cilantro.

NOTE: Substitute your choice of asparagus, green beans, cauliflower, broccoli, zucchini and snow peas, in season.

SPRING GARDEN MARINADE: Combine oil, cornstarch, ginger, sugar, soy sauce, salt and pepper. Makes about 1/2 cup.
Cooked rice, hot3 quarts
English cucumber, julienned48 slices
Cilantro24 sprigs
Parsley24 sprigs
Spring Garden Marinade:  
Vegetable oil6 tablespoons
Cornstarch2 tablespoons
Ginger, minced2 tablespoons
Sugar2 tablespoons
Soy sauce2 tablespoons
Salt1 tablespoon
Pepper1 tablespoon

Nutrition information per serving: 458 calories; 15 g fat(4 g saturated fat; 2 g monounsaturated fat); 71 mg cholesterol; 1013 mg sodium; 47 g carbohydrate; 3.2 g fiber; 32 g protein; 11.9 mg niacin; 0.7 mg vitamin B6; 1.5 mg vitamin B12; 4.5 mg iron; 38.9 mg selenium; 5.4 mg zinc; 114.7 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber
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