Bento Beef Salad
Slices of grilled ginger-soy marinated steak over a salad of fresh spinach, bean sprouts, shiitake mushrooms, pickled vegetables and tomatoes in a soy-sesame vinaigrette; served bento-style in a lacquered box.
Yield: 24 servings
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1. To make Marinated Steaks: In non-reactive container combine all Marinade ingredients. Add steak; turn to coat. Cover and marinate in refrigerator at least 2 hours. Yield: 5 cups
|Beef Flat Iron (Chuck Top Blade) Steaks,* 6oz steaks*||24 each|
|Reduced-sodium soy sauce||3 cups|
|Dark sesame oil||1 1/2 cups|
|Minced garlic||1/4 cup|
|Minced fresh ginger||1/4 cup|
|Black Pepper||2 tablespoons|
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2. For each serving, to order: Grill 1 steak to medium rare to medium. In bowl, combine 4 cups spinach, 1/2 cup bean sprouts. 1/4 cup sautéed mushrooms and 5 halved cherry tomatoes. Add 3 tablespoons Soy-Sesame Vinaigrette; toss lightly.
Mound in Japanese bento box or bowl. Top with 2 tablespoons Pickled Vegetables. Carve steak into thin slices; arrange around base of salad. Drizzle 1 tablespoon Soy-Sesame Vinaigrette onto steak. Sprinkle with 1 tablespoon green onion and 1/2 teaspoon toasted sesame seeds.
|Salad spinach leaves||4 pounds|
|Bean sprouts||2 1/4 pounds|
|Sautéed shiitake mushrooms||3 pounds raw|
|Halved cherry tomatoes||12 ounces|
|Sliced green onions||6 ounces|
|Toasted sesame seeds||1 1/4 ounces|
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Soy-Sesame Vinaigrette: In blender, combine 1-1/2 cups reduced-sodium soy sauce, 6 ounces minced shallots, 3/4 cup rice vinegar, 6 ounces minced fresh ginger, 1/3 cup sugar, 6 tablespoons hoisin sauce, 3 tablespoons Dijon mustard, 3 teaspoons minced garlic and 1 teaspoon black pepper process until almost smooth. With motor running, slowly add 1-1/2 cups vegetable oil and 3 tablespoons dark sesame oil; process until blended. Remove to bowl; stir in 1/3 cup sesame seeds. Cover and refrigerate. Yield: about 1-1/2 quarts
|Soy-Sesame Vinaigrette (recipe follows)||1 1/2 quarts|
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Pickled Vegetables: In bowl, combine 8 ounces seedless cucumber sliced into 1/4-inch-thick half moons, and 1/2 teaspoon salt; let stand 30 minutes. Rinse cucumber; drain. Add 6 ounces julienned carrots. In non-reactive saucepan, combine 1-1/2 cups sugar, 1-1/2 cups distilled white vinegar and 1-1/2 cups water; whisk over low heat to dissolve sugar. Pour over cucumber and carrot mixture. Cover and refrigerate at least 1 hour. Drain before use. Yield: about 3 cups
|Pickled Vegetables (recipe follows)||3 cups|
* *Beef Flat Iron Steaks are cut from the second most tender beef muscle - the Beef Chuck, Shoulder Clod, Top Blade, Roast (IMPS/NAMP 114D). The Flat Iron Steak is derived from the Top Blade Roast by separating it into two pieces by cutting horizontally through the middle to remove the thick connective tissue. Each half is cut crosswise into 2 to 3 individual steaks.
Nutrition information per serving: 665 calories; 42 g fat (9 g saturated fat; 19 g monounsaturated fat); 106 mg cholesterol; 1405 mg sodium; 35 g carbohydrate; 4.9 g fiber; 41 g protein; 15.3 mg niacin; 1 mg vitamin B6; 7.5 mcg vitamin B12; 7.6 mg iron; 53 mcg selenium; 13.0 mg zinc; 167 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.