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Beef Thai Fry with Thai Sweet Chili Sauce
RecipeBeef Cuts
Beef Thai Fry with Thai Sweet Chili Sauce
Marinated flank steak stir-fried with vegetables, chow mein noodles and Thai Sweet Chili 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 Sweet Chili Sauce; stir-fry until heated through.

7. Plate beef mixture; sprinkle with 3/4 ounce (approximately 2 tablespoons) peanuts.
Thai sweet chili 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 Sweet Chili Sauce: 

1. Sauté red pepper, shallots, garlic and jalapeno peppers in hot oil in skillet until tender.
Red bell peppers, diced 1/4-inch6 ounces
Shallots, minced2 ounces
Garlic, minced1 1/2 ounces
Jalapeno pepper, seeded and minced1 ounce
Peanut oil3 tablespoons
2. Add chicken stock, vinegar, lime juice, ketchup, soy sauce, brown sugar, ginger and cilantro; bring to boil. Boil 2 minutes.
Chicken stock1 quart
Rice wine vinegar1/2 cup
Fresh lime juice6 tablespoons
Ketchup6 tablespoons
Soy sauce3 tablespoons
Brown sugar1/2 cup
Ginger, grated1/2 ounce
Cilantro, minced3 tablespoons
3. Transfer to blender or food processor (half at a time, if necessary); process until smooth. Season with salt and pepper. Cover and refrigerate until ready to use. Yield: 1-1/2 quarts.
Salt1 teaspoon
Ground black pepper1/2 teaspoon

Nutrition information per serving: 981 calories; 36 g fat(7 g saturated fat; 16 g monounsaturated fat); 86 mg cholesterol; 2276 mg sodium; 116 g carbohydrate; 9.0 g fiber; 52 g protein; 20.2 mg niacin; 1.0 mg vitamin B6; 1.4 mg vitamin B12; 8.3 mg iron; 32.4 mg selenium; 7.9 mg zinc; 133.8 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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