Asian Pride® Jasmine and Teriyaki Beef Salad
Directions
- Toss skirt meat with teriyaki and marinade overnight.
- Remove skirt from refrigeration and rest for 20 minutes at room temperature.
- Heat griddle to medium high heat then spray with pan spray.
- Cook skirt meat until caramelize about 2-3 minutes per side for medium.
- Remove from heat and rest for 5 minutes before slicing against the grain.
- In a large stainless bowl toss rice, arcadian blend, edamame, hearts of palm, peppers, and onions with dressing.
- Portion this mixture into four chilled salad bowls.
- Portion 3 corns in each bowl. Top with sliced skirt meat.
Garnish each bowl with a portion of cashews, mandarin, green onion, and goat cheese.
Ingredients
- 3 cups Asian Pride® Jasmine Rice, cooked
- 3 cups Peak Fresh Produce® Lettuce, Arcadian, salad mix
- 6 oz Village Garden® Sesame Ginger Vinaigrette
- 2 lbs Contigo® skirt meat
- 1 cup Asian Pride® Teriyaki Sauce
- 1 ea Brilliance Pan Spray
- 2 cups Peak Fresh Produce® Onion(s), Red, julienne and caramelized
- 2 cups Peak Fresh Produce® Pepper(s), Green Bell, roasted, peeled, and seeded julienne
- 2 cups Asian Pride Hearts of Palm, sliced into wheels
- 2 cups Asian Pride® Mandarin Orange Segments
- 18 ea Asian Pride® baby corn, drained and rinsed
- 1 1/2 cup Asian Pride® Edamame, cooked
- 1/2 cup Peak Fresh Produce® Onion(s), Green, fine chopped for garnish
- 1 cup Magellan® Cashew Nuts, for garnish
- 1 cup Nature's Best Dairy® Cheese, Goat, crumbled, for garnish
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
