Thai Basil Beef Tostones Recipe

This garlicky, peppery, Asian delight is made with tender, juicy Steak-EZE® Redi Steak® Fully Cooked Philly Style Beef Sliced Steak marinated in a savory-sweet Thai beef sauce that is ladled over crispy, flavorful, fried plantains (tostones) and topped with fresh herbs.



Thai Basil Beef Tostones
25 oz.Steak-EZE® Redi Steak® Fully Cooked Philly Style Beef Sliced Steak
5 cupsTostones (plantains) prepared
10 oz."Thai Beef Sauce”
20 oz.Flame-Roasted Unseasoned Peppers & Onions, Frozen, Thawed
10 oz.Basil, fresh
5 oz.Cilantro, fresh (*optional)
Thai Beef Sauce for 30 lb. case
1 qt.Garlic, minced
1 qt.Sambal Olek
2 qt.Soy Sauce 
1 qt.Brown Sugar
1 qt.Lime Juice (*fresh if possible)
1 qt.Fish Sauce (*optional, can sub beef broth)

Step 1: Thai Beef Sauce – mix all ingredients in an 8 qt Cambro or equal size container. Wisk to bring together. (*use an immersion blender for better emulsification)

Step 2: Thai Basil Beef - From a thawed state, remove from pouch and arrange in a single layer in a 2-inch hotel pan. Break up any large pieces.

Step 3: Add peppers and onions. Toss with sauce and then cover with foil.

Step 4: In a heated convection oven cook at 350°F for 20-22 minutes or until internal temperature reaches 145°F and drain off excess fat after cooking.  Hold hot for hot service.

Step 5: Tostones – heat according to manufacturer's instructions. Hold hot for hot service

To Build Tostones:

*Chef’s note, garnish each hotel pan of beef with fresh herbs as you bring it to the line, or serve fresh herbs in plastic souffle cup for quicker service.

1.       Place 4 oz. Tostones (plantains) of bottom of plate.

2.       Using a #6 scoop, serve 5 oz. of the Thai Basil Beef over the top.

3.       Garnish with additional fresh herbs if desired.

4.       Serve hot. 

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