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Stir-Fried Steak and Napa Cabbage Salad
Stir-Fried Steak and Napa Cabbage Salad
Chilled rice noodles, shredded Napa cabbage, bean sprouts, sweet peppers, cilantro and fresh mint tossed in a sweet-and-tangy Vietnamese dressing and topped with warm pan-seared steak.
Yield: 12 cups
Thai Dressing 
1.Combine all ingredients, mixing until sugar is dissolved.
Water4 1/2 cups
Lime juice3 cups
Fish sauce2 cups
Sugar1 pound
Distilled white vinegar1 1/2 cups
Garlic, minced1/4 cup
Ginger, minced2 tablespoons
Nam prik pao2 tablespoons
Salt1 tablespoon
Finely shredded Napa cabbage7 1/4 pounds
Cooked flat ricenoodles**9 3/4 pounds
Bean sprouts2 1/4 pounds
Julienned red and/or yellow bell peppers2 1/4 pounds
Red onion sliced1 1/2 pounds
Cilantro, chopped6 ounces
Mint, coarsely chopped1/4 cup
Frozen break-apart philly-style beef steaks, thick cut*6 pounds
Salt as needed
Black pepper as needed
Finely chopped peanuts1 1/2 pounds
Green onions, sliced10 ounces

Nutrition information per serving: 1707 calories; 36 g fat(6 g saturated fat; 14 g monounsaturated fat); 26 mg cholesterol; 5350 mg sodium; 307 g carbohydrate; 17.4 g fiber; 50 g protein; 18.9 mg niacin; 1.4 mg vitamin B6; 0.2 mg vitamin B12; 11.8 mg iron; 26.5 mg selenium; 6.0 mg zinc; 229.1 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, iron, selenium, zinc and choline; and a good source of vitamin B12
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