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Thai Steak Strips with Mango Fried Rice
RecipeBeef Cuts
Thai Steak Strips with Mango Fried Rice
Strips of tender stir-fried steak served over colorful mango-basil fried rice, finished with a sweet-hot Korean-style Kalbi barbecue sauce.
Yield: 24 servings
1. To make Marinated Steak Strips: Cut steaks into ¼-inch thick strips. In bowl, mix all Marinade ingredients. Add steak strips; toss to coat. Cover and refrigerate at least 1 hour. Yield: 5 cups
Beef Ranch Cut (Shoulder Center) Steaks,* 1 inch thick9 pounds
Reduced-sodium soy sauce3 cups
Dark sesame oil1 1/2 cups
Minced garlic1/4 cup
Minced fresh ginger1/4 cup
2. For each serving, to order: Heat 1 cup Mango-Basil Fried Rice with ½ cup mango. Mound in center of plate. In wok or sauté pan, stir-fry 6 ounces marinated steak strips until no longer pink; place around rice. Drizzle 1 tablespoon Kalbi Barbecue

Sauce onto steak and plate. Mount ½ cup cilantro sprigs on top; sprinkle with 1 teaspoon chopped cilantro, 1 tablespoon chopped scallions and ½ teaspoon sesame seeds.
Mango-Basil Fried Rice (recipe follows)26 cups
Ripe mangoes, peeled, seeded and cut into 1x1/4-inch slices12 each
Kalbi Barbecue Sauce (recipe follows)1 1/2 cups
Cilantro sprigs12 cups
Chopped cilantro leaves1/2 cup
Chopped scallions1 1/2 cups
Toasted sesame seeds1 ounce

Nutrition information per serving: 806 calories; 29 g fat(7 g saturated fat; 7 g monounsaturated fat); 97 mg cholesterol; 2478 mg sodium; 92 g carbohydrate; 6.0 g fiber; 44 g protein; 16.8 mg niacin; 1.4 mg vitamin B6; 6.4 mg vitamin B12; 6.9 mg iron; 67.7 mg selenium; 10.4 mg zinc; 150.8 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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