By Meal Type
Spicy Beef And Soba Noodle Salad Recipe
Ingredients
YEILD: 10 EACH
- 22 oz. Steak-EZE® Redi-Steak® Fully Cooked Seasoned Sliced Beef 4/2.5 LB
- 5 cu. Soba Noodle, buckwheat (2 oz. dry)
- 2 Tbsp. Sesame Oil
- 1/2 Cu. Stir Fry Vegetable Blend (Sub-Recipe)
- 1 Oz. Hoisin Chili Garlic Sauce (Sub-Recipe)
- 1 Tbsp. Scallion (*optional garnish)
- 1 tsp. Sesame seeds, toasted (*optional garnish)
Guests will savor the bold flavors of our Spicy Beef and Soba Noodle Salad. Tender, garlicky Steak-EZE® Redi-Steak® Fully Cooked Seasoned Sliced Beef is tossed with fresh stir fry vegetables and chilled soba noodles. Inspired by Asian flavors, it’s an ideal dish for any occasion.
Directions
- Prepare Stir Fry Vegetable Blend and set aside for later use (Sub-Recipe)
- Prepare Hoisin Chili Garlic Sauce and set aside for later use (Sub-Recipe)
- In a large pot of boiling water, cook soba 3-5 min. depending on desired tenderness.
- Strain pasta and toss with sesame oil. Chill and hold cold for assembly.
- Boil spic beef or steam in bag, uniformly heat to 165°F.
- Toss beef in Hoisin Chili Garlic Sauce (Sub-Recipe ). Chill and hold cold for assembly.
- For Stir Fry Vegetable Blend (Sub-Recipe) sauté vegetables with canola oil in a sauté pan over medium high heat. Cook until tender and onions are translucent.
- Chill and hold cold for assembly.
- Place 1/2 cu. noodles in the bottom of a serving bowl or to-go container.
- Using a #8 scoop, plate ½ cu. of vegetables over the noodles so that you can still see the noodles.
- Using a #12 scoop, plate spicy beef over the top of noodles and vegetables.
- Serve cold (optionally this recipe could be served hot if components are held hot after cooking).
- Optional garnishes (scallion, cilantro, sriracha, fresh lime wedge, toasted sesame seeds) Step 14: Serve on the dish or as an option in souffle cups.
Stir Fry Vegetable Blend
Ingredients
- 1 cu. Broccoli, floret
- 1/2 cu. Bell Pepper, red, julienne
- 1/2 cu. Onion, yellow, julienne
- 1 Tbsp. Canola Oil
Directions
- Sauté vegetables with canola oil in a sauté pan over medium high heat. Cook until tender and onions are translucent.
- Chill and hold cold for assembly.
Hoisin Chili Garlic Sauce
Yield: 1 OZ.
Ingredients
- 1 cu. Chicken Broth
- 1/3 cu. Soy Sauce
- 1 Tbsp. Black Pepper, ground
- 1 Tbsp. Ginger, powder
- 1/4 cu. Hoisin
- 1/4 cu. Chili Garlic Sauce
Directions
- YIELD: 1 OZ.
- In a large bowl combine all ingredients
- Set aside for use during assembling the salad
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