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Osaka Steak Salad
RecipeBeef Cuts
Osaka Steak Salad
Asian foods are all about contrast. Like hearty cubes of grilled Ranch Steak, marinated with miso, sake, and ginger and paired with tender field greens, pea shoots, edamame and spicy wasabi peas. All tied together with a creamy miso-mustard dressing. It’s the perfect marriage of yin and yum.
Yield: 24 servings
Combine marinade ingredients in large non-reactive container. Add beef steaks; turn to coat. Refrigerate, covered, 20 minutes to 1 hour, turning steaks once.
Shiro (white) miso1 1/2 cups
Sake1 1/2 cups
Grated fresh ginger6 tablespoons
Beef Shoulder Center (Ranch ) Steaks(IMPS/NAMP 1114E, PSO 1), cut 1-inch thick9 pounds
Miso-Mustard Vinaigrette: 
Place water, miso, vinegar and mustard in blender container. Cover; process until smooth. With motor running, slowly add oils, processing until emulsified; season with salt and pepper. Cover and refrigerate until ready to use.

Yield: 3 cups
Water3/4 cup
Sharo (white) miso1/2 cup
Unseasoned rice vinegar1/4 cup
Dijon-style mustard3 tablespoons
Canola oil3/4 cup
Asian toasted sesame oil1/2 cup
Kosher salt1/2 teaspoon
Ground white pepper1/2 teaspoon
Spiced Macadamia Nuts: 
Toss nuts with oil in large bowl. Sprinkle with chili powder; toss again. Spread on parchment-lined sheet pan. Bake 10 minutes in 400°F oven or until nuts are fragrant and toasted. Set aside until ready to use.
Whole jumbo macadamia nuts3 cups
Canola oil1 tablespoon
Chili powder1 tablespoon
Per order:

Grill 1 beef steak to medium rare to medium doneness. Cut into 3/4-inch cubes. Toss 2 cups field greens, 1 cup pea shoots, 1/4 cup daikon, 2 Tbsp red bell peppers, 2 Tbsp yellow bell peppers, 2 Tbsp red onion and 2 Tbsp

tomatoes with 1 Tbsp Miso-Mustard Vinaigrette. Mound on plate. Scatter beef cubes on top; drizzle with 1 Tbsp vinaigrette. Garnish with 2 Tbsp edamame, 2 Tbsp Spiced Macadamia Nuts and 1 Tbsp wasabi peas.
Field greens3 gallons
Oriental pea shoots1 1/2 gallons
Julienned daikon1 1/2 quarts
Julienned red bell peppers1 1/2 quarts
Julienned yellow bell peppers1 1/2 quarts
Julienned red onion1 1/2 quarts
Diced tomatoes1 1/2 quarts
Selled edamame 3 cups
Shelled edamame1 1/2 cups

Nutrition information per serving: 759 calories; 38 g fat(7 g saturated fat; 21 g monounsaturated fat); 97 mg cholesterol; 682 mg sodium; 59 g carbohydrate; 7.9 g fiber; 53 g protein; 16.0 mg niacin; 1.4 mg vitamin B6; 6.3 mg vitamin B12; 8.8 mg iron; 54.8 mg selenium; 10.8 mg zinc; 137.0 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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