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 sauce||1 1/2 cups|
|Lime Juice||1 1/2 cups|
|Palm sugar||1/2 cup|
|Minced lemon grass||1/2 cup|
|Crushed red pepper||1/4 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) noodles||3 1/2 pounds|
|Canola oil||1/2 cup|
|Coconut Dressing:|| |
Place dressing ingredients in food processor. Cover; process until smooth. Refrigerate, covered, until ready to use.
Yield: 6 cups
|Coconut milk||4 1/2 cups|
|Fish sauce||3/4 cup|
|Lime Juice||1/2 cup|
|Palm sugar||6 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 oil||1/2 cup|
|Julienned red onion||3 cups|
|Toasted shaved coconut||3 cups|
|Torn fresh Thai basil leaves||1 1/2 cups|
|Torn fresh mint||1 1/2 cups|
|Thinly sliced red jalapeño pepper rings||1 1/2 cups|
|Torn fresh cilantro leaves||1 cup|
|Chopped toasted peanuts||1 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.