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Samurai Steak Salad
RecipeBeef Cuts
Samurai Steak Salad
Tossed spinach, bean sprouts and onions topped with sliced top sirloin and enoki mushrooms. Served with warm sweet and spicy dressing.
Yield: 24 servings
1. Combine soy sauce, sugar, ginger and garlic. Reserve 1/2 cup marinade. Place beef in large shallow pan. Pour remaining marinade over beef. Cover and refrigerate beef 4 to 6 hours.

2. Remove beef from marinade; discard marinade. Grill steaks as needed 8 to 10 minutes to desired doneness, turning once. Keep hot.
Reduced-sodium soy sauce2 cups
Sugar1/2 cup
Ginger, grated3 ounces
Garlic, minced2 ounces
Beef Loin, Top Sirloin Butt Steaks, Boneless, 1 inch thick (IMPS/NAMP 1184A)6 pounds
3. Toss spinach, bean sprouts and onion.
Spinach leaves, torn3 pounds
Fresh bean sprouts1 pound
Red onion, thinly sliced into rings1 pound
4. Place reserved marinade in a saucepan. Add catsup, vinegar, sugar, vegetable oil and hot pepper sauce. Bring to a boil. Remove from heat; stir in sesame oil. Keep warm.
Ketchup1 cup
Rice wine vinegar1 cup
Sugar1/2 cup
Vegetable oil1/2 cup
Hot pepper sauce1 tablespoon
Oriental dark-roasted sesame oil1 tablespoon
5. Slice steak into thin slices. For each serving: Plate about 3 ounces spinach mixture; top with 3 ounces sliced beef. Sprinkle with 1/2 teaspoon sesame seeds.

Garnish with mushrooms and cherry tomatoes. Serve with warm dressing.

BUFFET - a cafeteria serving option: Place spinach mixture in a large bowl. Put grilled steak slices in warming pan or chafing pan. Have server portion about 3 ounces spinach mixture and 3 ounces sliced beef on plate.

Serve with warm dressing, sesame seeds and garnishes.
Sesame seeds, toasted1/4 cup
Enoki mushrooms as needed
Cherry tomatoes as needed

Nutrition information per serving: 281 calories; 11 g fat(3 g saturated fat; 2 g monounsaturated fat); 70 mg cholesterol; 614 mg sodium; 15 g carbohydrate; 2.2 g fiber; 30 g protein; 11.6 mg niacin; 0.7 mg vitamin B6; 1.5 mg vitamin B12; 3.6 mg iron; 31.5 mg selenium; 5.3 mg zinc; 115.8 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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