Teppan Yaki Salad

Food Service Search Staff

INGREDIENTS:2 oz. soy sauce
1 oz.sesame oil
2 oz. sweet cooking rice wine vinegar
½ tsp.garlic, minced
1 oz.vegetable oil
4 tsps.cornstarch
1 oz. honey
40 oz.New York strip steak, lean, trimmed bias cut
32 oz.cabbage, thinly sliced
9 oz.red onions, thinly sliced
4 oz.carrots, thin julienne
4 oz.red bell pepper, thin julienne
5 ½ oz.rice wine vinegar
2 tsps. sugar
¼ tsp.cayenne pepper
2 tsps.salt
6 oz.egg roll or wonton wrappers, cut into 2-in. strips
2 tsps.salt
20 oz.sugar snap peas, blanched to 165ºF and cooled
15 oz.mushrooms, quartered
20Romaine lettuce leaves
5 oz.vegetable oil
2 ½ oz.hoisin sauce
2 Tbsps.sesame seeds, toastedDIRECTIONS:1. For the marinade: In a bowl, combine soy sauce, sesame oil, sweet cooking rice wine vinegar, garlic, 1 oz. vegetable oil, cornstarch and honey. Combine with steak and marinate 2 hours.

2. For the Asian slaw: In a bowl, combine cabbage, red onion, carrots, red bell pepper, rice wine vinegar, sugar, cayenne pepper and salt. Reserve for service.

3. Place wrapper strips in fryer set at 350ºF; fry until lightly brown and crispy; sprinkle with salt.

4. Mix together sugar snap peas and mushrooms; reserve.

5. For each order, place 2 Romaine leaves on plate and top with 5 oz. Asian slaw mixture. Place ½ oz. vegetable oil on 375ºF grill; add 4 oz. beef mixture, and quickly brown. Next to beef, add 3½ oz. snap pea and mushroom mixture and quickly stir fry. Toss vegetables and beef on grill to combine. Place vegetables and beef on top of Asian slaw; top with 3/4 oz. crispy strips and ½ tsp. sesame seeds. Drizzle with ¼ oz. hoisin sauce and serve. SERVINGS:10 portions From:Simplot Foods PHOTO CREDIT:Photo Credit: SIMPLOT