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Steaky Situation
RecipeBeef Cuts
Steaky Situation
These days, steak on a stick is a no-fail proposition, especially when it’s prepared Asian-style. Grill Sticky Skewers of marinated Flat Iron Steak and brush with Southeast Asian-style Sticky Sauce. Serve with jasmine rice and a salad of greens, Thai basil, cilantro and mint, sprinkled with green onions, diced tomatoes, sesame seeds and toasted coconut.
Yield: 24 servings
Sticky Skewers: 
1. To make Sticky Skewers: Cut flat iron steaks into 1/4-inch strips (about 144); set aside. Combine lime juice, nuoc nam, sugar, nam prik pao and chili garlic sauce in non-reactive container. Add beef;

turn to coat. Cover and refrigerate 20 minutes. Turn beef once during marination. Thread about 3 strips onto each skewer. Yield: 48 skewers
Beef Shoulder Top Blade Steaks* (Flat Iron-IMPS/NAMP 1114D)9 pounds
Fresh lime juice3 cups
Nuoc nam (Vietnamese fish sauce)1 1/2 - 2 cups**
Light brown sugar10 ounces
Nam prik pao (Vietnamese chili bean paste)1/3 cup
Vietnamese chili garlic sauce1/3 cup
Lemongrass skewers48 each
Sticky Sauce: 
2. To make Sticky Sauce: Combine soy sauce, 1 1/2 cups of the water, brown sugar, nuoc nam, ginger and garlic in saucepan; simmer over medium heat, stirring occasionally, until sugar dissolves.

Mix cornstarch and remaining 1/4 cup water in small bowl; whisk into sauce. Simmer until sauce thickens. Cover and refrigerate. Yield: About 3 1/2 cups
Lite soy sauce1 1/2 cups
Water1 3/4 cups
Light brown sugar9 ounces
Nuoc nam (Vietnamese fish sauce)3 tablespoons
Minced ginger1 1/2 tablespoons
Minced garlic1 tablespoon
Cornstarch1 1/2 tablespoons
Carrot-Daikon Pickle: 
3. To make Carrot-Daikon Pickle: Toss carrots and radish with salt. Let sit 15 minutes; rinse and drain. Heat sugar, vinegar and water in non-reactive

saucepan just until sugar melts; pour over carrots and radish. Let sit 15 minutes to 1 hour; drain and refrigerate. Yield: About 2 cups
Carrots, julienned6 ounces
Daikon radish, julienned6 ounces
Salt1/2 teaspoon
Sugar1/2 cup
White vinegar1/2 cup
Water1/2 cup
4. For each serving, to order: Grill 2 Sticky Skewers to medium rare to medium doneness; brush with 2 Tbsp. Stickv Sauce. Place 1cup rice in small bamboo steamer basket or bowl; sprinkle with 1 Tbsp. coconut. Place basket on plate. Mound

1/4 cup herbs and 1/4 cup lettuce on plate; garnish with 1 Tbsp. Carrot-Daikon Pickle, 1 tsp. green onion and 1 tsp. tomato. Lean skewers against basket; sprinkle with 1/2 tsp. sesame seed.
Cooked jasmine rice24 cups
Toasted coconut1 1/2 cups
Mixed herbs (Thai basil, cilantro, mint)6 cups
Mixed lettuces6 cups
Thinly sliced green onions1/2 cup
Diced tomatoes1/2 cup
Toasted sesame seed1/4 cup

Nutrition information per serving: 646 calories; 20 g fat(9 g saturated fat; 7 g monounsaturated fat); 106 mg cholesterol; 1680 mg sodium; 77 g carbohydrate; 3.0 g fiber; 39 g protein; 6.0 mg niacin; 0.6 mg vitamin B6; 7.6 mg vitamin B12; 5.4 mg iron; 49.8 mg selenium; 11.9 mg zinc; 146.2 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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