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Beef and Coconut Noodle Salad
RecipeBeef Cuts
Beef and Coconut Noodle Salad
Tropical is back, and this time around it’s got the sophistication of Southeast Asian ingredients and flavors, from lime juice and fish sauce to lemongrass, palm sugar and fresh chiles. Perfect partners for the big taste of beef. So go ahead. Crack open a coconut and get ready to bowl ‘em over.
Yield: 24 servings
Combine marinade ingredients in saucepan; heat until sugar dissolves. Cool. Pour into large non-reactive container. Add steaks; turn to coat. Refrigerate, covered, 20 minutes to 2 hours; turning steaks once.

Yield: 3-1/2 cups
Fish sauce1 1/2 cups
Lime Juice1 1/2 cups
Palm sugar1/2 cup
Minced lemon grass1/2 cup
Crushed red pepper1/4 cup
Beef Shoulder Top Blade (Flat Iron) steaks (IMPS/NAMP 1114D, PSO 1)9 pounds
In large stockpot bring water to a boil; add noodles, simmer 5 minutes. Drain and rinse with cold water. Toss noodles with oil. If noodles stick, rinse in warm water before using.

Yield: 36 cups
Cellophane (mung bean) noodles3 1/2 pounds
Canola oil1/2 cup
Coconut Dressing: 
Place dressing ingredients in food processor. Cover; process until smooth. Refrigerate, covered, until ready to use.

Yield: 6 cups
Coconut milk4 1/2 cups
Fish sauce3/4 cup
Lime Juice1/2 cup
Palm sugar6 tablespoons
Per Order: 
Heat 1 tsp oil in sauté pan until hot. Add 1 beef steak and brown on both sides. Roast in 400°F oven to medium rare to medium doneness. Carve into 1/4-inch-thick slices.

Toss steak slices with 1/4 cup Coconut Dressing, 1-1/2 cups noodles, 2 Tbsp onion, 1 Tbsp coconut, 1 Tbsp basil, 1 Tbsp mint, 1 Tbsp jalapeño peppers and 2 tsp cilantro.

Mound salad in coconut shell or bowl. Garnish with 1 Tbsp coconut and 1 Tbsp peanuts.
Canola oil1/2 cup
Julienned red onion3 cups
Toasted shaved coconut3 cups
Torn fresh Thai basil leaves1 1/2 cups
Torn fresh mint1 1/2 cups
Thinly sliced red jalapeño pepper rings1 1/2 cups
Torn fresh cilantro leaves1 cup
Chopped toasted peanuts1 1/2 cups

Nutrition information per serving: 832 calories; 44 g fat(20 g saturated fat; 15 g monounsaturated fat); 106 mg cholesterol; 1532 mg sodium; 75 g carbohydrate; 2.3 g fiber; 37 g protein; 11.5 mg niacin; 0.7 mg vitamin B6; 7.6 mg vitamin B12; 7.7 mg iron; 55.9 mg selenium; 13.0 mg zinc; 211.0 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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