| Ingredient |
Quantity |
Method |
|
|
|
Cover the steak strips completely and slack in the cooler between 32° and 36°F prior to use.
|
|
Spicy Garlic Steak Strips
(Approximate Yield: 51 oz., 12 each 4 1/4 oz. portions)
|
|
Spicy Garlic Steak Strips
1. Working in several small batches, combine 1 tablespoon of the vegetable oil and 1 tablespon of the sesame oil in a large sauté pan and heat over high heat. Add 2 1/2 pounds of the steak strips and sauté for 5 to 6 minutes, or until moisture has evaporated; remove from the pan and reserve. Repeat the process with the second batch. Combine both batches in the sauté pan.
2. Reduce heat to medium, add the garlic and red pepper flakes; sauté an additional 2 minutes or until the internal temperature of the steak strips reaches 145°F. Drain.
3. Transfer to another container. Cover and hold hot above 135°F. |
To Assemble
|
|
Romaine lettuce fresh chopped
|
3 lbs |
|
|
Red cabbage fresh finely shredded
|
6 oz |
|
|
Carrots fresh shredded
|
9 oz |
|
|
Sugar snap peas fresh 1 2 inch bias sliced
|
9 oz |
|
|
Cashews whole roasted
|
12 oz |
|
|
Scallions fresh bias sliced
|
6 oz |
|
|
Asian garlic chile sauce commercially prepared
|
30 oz |
|
|
Wonton strips deep fried optional
|
6 oz |
|
|
To Assemble a Single Serving
1. Arrange 4 ounces of the chopped romaine on a plate. Top with 1/2 ounce of the red cabbage, 3/4 ounce of the shredded carrots, and 3/4 ounce of the sliced sugar snap peas. Arrange 4 1/4 ounces of the spicy garlic steak strips (see recipe) over the salad, top with 1 ounce of the roasted cashews and 1/2 ounce of the scallions, and drizzle with 2 1/2 ounces of the sesame-ginger dressing.
2. Garnish with 1/2 ounce of the crispy wonton strips, if desired. |
|
Serving size: 14 3/4 ounces
|
|
Build-at-a-Glance
4 oz. Romaine lettuce
1/2 oz. Red cabbage
3/4 oz. Carrots
3/4 oz. Sugar snap peas
4 1/4 oz. Spicy garlic steak strips
1 oz. Roasted cashews
1/2 oz. Scallions
2 1/2 oz. Asian sesame-ginger dressing
1/2 oz. Wonton strips (optional garnish) |
|
Nutrition Facts
-
Serving Size:
(418g)
- Servings Per Container:
- Amount Per Serving
- Calories
710
Calories from Fat
410
% Daily Value*
-
69%
Total Fat
45g
-
17
%Cholesterol
50
mg
-
68
%Sodium
1630
mg
-
16
%Total Carbohydrate
49
-
Vitamin C
90
%Vitamin A
220
%
Iron
35
%Calcium
10
%
* Percent daily values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and/or addition of ingredients, or use of a particular cooking technique.