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Shabu Zen and Now
RecipeBeef Cuts
Shabu Zen and Now
These days, the pure, fresh simplicity of traditional Japanese cuisine is making news on all kinds of menus. To make this Japanese-inspired composed steak salad, stack thin slices of Shabu Steak. Serve with a mixed green salad topped with shiitake mushrooms, asparagus, daikon radish, onions, tomatoes and sprouts, with a creamy soy-sesame Shabu Dressing on the side for dipping. So simple. So Zen. So now.
Yield: 24 servings
Shabu Beef: 
1. To make Shabu Beef: Season petite tenders with salt and pepper. Combine 2 1/2 cups of the oil with soy sauce, garlic and ginger in non-reactive container. Add beef; turn to coat. Cover and

refrigerate 2 hours. Heat remaining 1/2 cup oil in sauté pan; add beef and sear on all sides. Finish in 400°F oven 10 to 12 minutes for medium rare to

medium doneness. Cool beef; wrap each petite tender tightly in plastic wrap and refrigerate.
Beef Shoulder Petite Tenders* (Petite Tenders-IMPS/NAMP 1114F)10 pounds
Salt2 1/4 teaspoons
Pepper1 teaspoon
Canola oil3 cups
Lite soy sauce1 1/4 cups
Garlic, minced5 ounces
Ginger, minced5 ounces
Shabu Dressing: 
2. To make Shabu Dressing: Combine all ingredients in blender; blend until smooth. Yield: About 3 cups
Canola oil2 cups
Mayonnaise1/2 cup
Lite soy sauce1/2 cup
Rice vinegar1/2 cup
Minced ginger2 teaspoons
Asian sesame oil2 teaspoons
Salt1 teaspoon
3. For each serving, to order: Thinly slice 4 oz. Shabu Beef; mound on plate. Sprinkle with 1/2 tsp. sesame seed. Mound 2 cups lettuce next to beef;

garnish with 2 Tbsp. asparagus, 2 Tbsp. mushrooms, 1 Tbsp. green onions, 1 Tbsp. red onions, 1 Tbsp. radish and 1 Tbsp. sprouts. Serve 2 Tbsp. Shabu Dressing on side.
Toasted sesame seed1/4 cup
Mixed lettuces48 cups
Sliced blanched asparagus3 cups
Sautéed shitake mushrooms3 cups
Thinly sliced green onions1 1/2 cups
Thinly sliced red onions1 1/2 cups
Julienned daikon radish1 1/2 cups
Daikon sprouts1 1/2 cups

Nutrition information per serving: 608 calories; 48 g fat(6 g saturated fat; 26 g monounsaturated fat); 90 mg cholesterol; 888 mg sodium; 11 g carbohydrate; 4.0 g fiber; 34 g protein; 10.1 mg niacin; 0.8 mg vitamin B6; 5.9 mg vitamin B12; 4.6 mg iron; 45.6 mg selenium; 6.3 mg zinc; 134.7 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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