Chinese Steak and Noodle Salad with Ginger and Apples

Menu Part: 
Salad
Cuisine Type: 
Asian
Serves: 
6 servings

This innovative noodle salad features flank steak, soy sauce, fresh ginger, diced apples and sliced shallots.

Ingredients

1⁄4 cup + 6 tbsp. fish sauce, divided
8 tbsp. sugar
2 tbsp. reduced-sodium soy sauce
2 tbsp. finely chopped fresh ginger
2 garlic cloves, minced
11⁄2 lb. flank steak, lightly scored
6 tbsp. water
1⁄2 cup lime juice
1⁄2 cup sliced shallots
1 tsp. crushed red pepper
8 oz. dried thin rice noodles (vermicelli)
6 oz. Dole Butter Bliss or other Dole Salad Blend
2 cups Dole Chef-Ready Cuts Diced Apples or Dole Fresh Frozen Sliced Apples, partially thawed
1⁄2 to 1 cup coarsely chopped mint 

Steps

1. Combine ¼ cup fish sauce, 2 tablespoons sugar, soy sauce, ginger and garlic in gallon-size resealable plastic bag. Add flank steak; seal. Marinate in refrigerator for 2 to 4 hours, turning occasionally.

2. Grill or broil steak to desired doneness. Discard marinade. Cover steak loosely with aluminum foil and let stand for 10 to 15 minutes. Slice steak thinly across grain. Set aside.

3. Stir together remaining 6 tablespoons fish sauce, 6 tablespoons sugar, water, lime juice, shallots and crushed red pepper in medium bowl until sugar dissolves.

4. Soak rice noodles in bowl of hot water for 15 to 20 minutes; drain. Boil 2 quarts of water in large saucepot. Add soaked noodles to water and cook for 1 minute. Rinse and drain. Return to bowl and toss with ½ cup lime-shallot mixture.

5. Combine salad blend, diced apples and mint in large bowl. Toss with ½ cup lime-shallot mixture. Arrange noodles on large serving platter. Mound salad mixture on top. Arrange steak slices on salad. Sprinkle with chopped cashews and serve with remaining lime-shallot mixture, if desired.

Recipe by Dole Foodservice 

More From FoodService Director

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources