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Chirashi Scattered Steak
RecipeBeef Cuts
Chirashi Scattered Steak
Today’s beef is all about balance, and today’s center of the plate is, well, more centered than ever. Consider sushi rice, topped Japanese-style with a scattering of classic sushi ingredients and slices of pan-roasted, miso-marinated Beef Petite Tender. The zen of sushi meets the yen of steak.
Yield: 24 servings
Shiro (white) miso3 cups
Sake3 cups
Grated fresh ginger3/4 cup
Beef Shoulder Petite Tenders (IMPS/NAMP 114F, PSO 1)9 pounds
Lotus Root Pickles: 
Combine 3 cups water and 2 Tbsp vinegar in saucepan; bring to a simmer. Add lotus root; cook 10 to 15 seconds or until slightly translucent but still crisp. Drain and cool.

Combine 1/2 cup vinegar and 1/2 cup mirin in non-reactive saucepan; bring to a boil. Pour over lotus root; add chilies. Refrigerate, covered, 2 hours or overnight.
Water3 cups
Seasoned rice vinegar2 tablespoons
Lotus root, peeled, sliced 1/16-inch thick1 pound
Seasoned rice vinegar3/4 cup
Mirin1/2 cup
Small dried red chili pods, sliced into thin rings3 each
Marinated Shiitake Mushrooms: 
Combine all ingredients in saucepan; bring to a simmer. Place parchment paper round directly on surface of mushrooms. Simmer 30 to 40 minutes or until mushrooms are tender. Drain and cool; cut mushrooms into quarters. Refrigerate until ready to use.
Shiitake mushrooms, stemmed8 ounces
Sake3 cups
Reduced Sodium soy sauce2 cups
Wasabi Mayonnaise: 
Whisk all ingredients in bowl until blended. Pour into squeeze bottle. Refrigerate until ready to use.

Yield: 3 cups
Mayonnaise2 cups
Water1 cup
Prepared wasabi1/3 cup
Sushi Rice: 
Cook rice with water in rice cooker. Spread out hot rice in shallow bowl. Add vinegar gradually, folding gently with spatula until rice is cool and vinegar is absorbed. Cover; do not refrigerate.

Yield: 24 cups
Uncooked sushi rice2 quarts
Water2 1/2 quarts
Seasoned rice vinegar2 cups
Per order:

Remove 1 petite tender from marinade. Heat 1 tsp oil in sauté pan over medium-high heat. Add petite tender and brown on all sides. Roast in 400°F oven to medium rare to medium doneness. Carve petite tender into 1/4-inch-thick slices.

Mound 1 cup Sushi Rice in center of place. Place 1 Tbsp Marinated Shiitake Mushrooms over rice. Fan beef slices around rice. Scatter 1 Tbsp tamago, 1 Tbsp peas, 1 Tbsp daikon, 2 tsp ginger and about 5 pieces Pickled Lotus Root over and round beef.

Drizzle with 2 Tbsp Wasabi Mayonnaise; sprinkle with 1 tsp nori.
Canola oil1/2 cup
Julienned tamago (sweet Japanese omelet)1 1/2 cups
Julienned blanched sugar snap peas1 1/2 cups
Julienned daikon1 1/2 cups
Pckled ginger 1 cup
Julienned nori1/2 cup

Nutrition information per serving: 586 calories; 22 g fat(3 g saturated fat; 4 g monounsaturated fat); 90 mg cholesterol; 1597 mg sodium; 77 g carbohydrate; 3.9 g fiber; 10 g protein; 2.9 mg niacin; 0.2 mg vitamin B6; 0.2 mg vitamin B12; 2.2 mg iron; 14.5 mg selenium; 1.1 mg zinc; 68.2 mg choline.
This recipe is an excellent source of protein and selenium; and a good source of fiber, niacin, vitamin B6, vitamin B12, iron and choline
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