Spicy Beef And Soba Noodle Salad Recipe

Guests will savor the bold flavors of our Spicy Beef and Soba Noodle Salad. Tender, garlicky Steak-EZE® Redi-Steak® Fully Cooked Seasoned Sliced Beef is tossed with fresh stir fry vegetables and chilled soba noodles. Inspired by Asian flavors, it’s an ideal dish for any occasion.

Ingredients

SERVING SIZE: 10 Servings

Amount	MAIN INGREDIENTS
22 oz.	*Steak-EZE® Redi-Steak®* Fully Cooked Seasoned Sliced Beef 4/2.5 LB
5 cu.	Soba Noodle, buckwheat (2 oz. dry)
2 Tbsp.	Sesame Oil
1/2 Cu.	Stir Fry Vegetable Blend (Sub Recipe)
1 Oz.	Hoisin Chili Garlic Sauce (Sub Recipe)
1 Tbsp.	Scallion (*optional garnish)
1 tsp.	Sesame seeds, toasted (*optional garnish)

Sub Recipe

Stir Fry Vegetable Blend

SERVING SIZE: 1/2 Cup

Amount	MAIN INGREDIENTS
1 cu.	Broccoli, floret
½ cu.	Bell Pepper, red, julienne
½ cu.	Onion, yellow, julienne
1 Tbsp.	Canola Oil

Hoisin Chili Garlic Sauce

SERVING SIZE: 1 Oz.

Amount	MAIN INGREDIENTS
1 cu.	Chicken Broth
1/3 cu.	Soy Sauce
1 Tbsp.	Black Pepper, ground
1 Tbsp.	Ginger, powder
¼ cu.	Hoisin
¼ cu.	Chili Garlic Sauce

Directions

Step 1: Spicy Beef

Boil or steam in bag, uniformly heat to 165°F.
Toss beef in chili garlic sauce. Chill and hold cold for assembly.

Step 2: Soba Noodles - In a large pot of boiling water, cook soba 3-5 min. depending on desired tenderness. Strain pasta and toss with sesame oil. Chill and hold cold for assembly.

Step 3: Stir Fry Vegetables – Sauté vegetables with canola oil in a sauté pan over medium high heat. Cook until tender and onions are translucent. Chill and hold cold for assembly.

To Build Bowl:

Step 1: Place ½ cu. noodles in the bottom of a serving bowl or to-go container.

Step 2: Using a #8 scoop, plate ½ cu. of vegetables over the noodles so that you can still see the noodles.

Step 3: Using a #12 scoop, plate spicy beef over the top of noodles and vegetables.

Step 4: Serve cold (***optionally this recipe could be served hot if components are held hot after cooking).

Step 5: *Optional garnishes (scallion, cilantro, sriracha, fresh lime wedge, toasted sesame seeds) Serve on the dish or as an option in souffle cups.