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Recipe
Thai Seared Beef Salad with Organic Soy Sauce
Ingredients (Yield: 24 servings)
Thai Broth:2 cups chicken stock
1 1/2 cups Kikkoman Organic Soy Sauce
1 cup lime juice
1/2 cup light brown sugar
Cabbage Salad:
3 pounds shredded green or Chinese cabbage
3 pounds bean sprouts
1 pound grated carrots
3 cups cilantro leaves
3 cups mint leaf chiffonade
3/4 cup lime juice
6 pounds organic or grass-fed sirloin steak (1-inch thick)
2 tablespoons black pepper
2 tablespoons vegetable oil
3 cups thinly sliced shallots
1/2 cup thinly sliced jalapeño rings
1 1/2 cups chopped dry roasted peanuts
Instructions
To make Thai Broth: In saucepan over medium heat, simmer stock, soy sauce, lime juice and sugar until sugar melts. (Yield: 4 1/2 cups)To make Cabbage Salad: In large bowl, toss together cabbage, sprouts, carrots, cilantro, mint and lime juice. (Yield: 24 cups)
For each serving, to order: Season 4 ounces steak with 1/4 teaspoon pepper. In sauté pan, heat 1/4 teaspoon oil over high heat. Sear steak about 3 minutes on each side or until rare. Slice steak into thin strips. In bowl, toss together steak, 2 tablespoons shallots and 1 teaspoon jalapeños. Heat 3 tablespoons Thai Broth, pour over beef and toss again. Mound beef on one side of plate, pouring liquid over; mound 1 cup Cabbage Salad next to beef. Sprinkle with 1 tablespoon peanuts.
