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|
|Salt||2 1/4 teaspoons|
|Canola oil||3 cups|
|Lite soy sauce||1 1/4 cups|
|Garlic, minced||5 ounces|
|Ginger, minced||5 ounces|
|Shabu Dressing:|| |
2. To make Shabu Dressing: Combine all ingredients in blender; blend until smooth. Yield: About 3 cups
|Canola oil||2 cups|
|Lite soy sauce||1/2 cup|
|Rice vinegar||1/2 cup|
|Minced ginger||2 teaspoons|
|Asian sesame oil||2 teaspoons|
| || |
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 seed||1/4 cup|
|Mixed lettuces||48 cups|
|Sliced blanched asparagus||3 cups|
|Sautéed shitake mushrooms||3 cups|
|Thinly sliced green onions||1 1/2 cups|
|Thinly sliced red onions||1 1/2 cups|
|Julienned daikon radish||1 1/2 cups|
|Daikon sprouts||1 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