Ginger-Soy Beef Sticks

Menu Part: 
Appetizer
Cuisine Type: 
Asian
Serves: 
24

Ginger-soy-marinated beef skewers sprinkled with fresh chopped scallions and black sesame seeds. Served with creamy sesame dressing.

Ingredients

24 boneless beef steaks (7 oz. each), sliced into long thin strips
1 tbsp. coarse grind Mediterranean sea salt
1 tbsp. shaker grind black pepper
3/4 cup vegetable oil

Ginger-Soy Marinade
11/2 cups soy sauce
2 tbsp. McCormick Culinary ground ginger  
11/2 cups sesame oil
3 cups Thai Kitchen sweet chili sauce
¾ tsp. McCormick Culinary Chinese Five-Spice

Steps

1. Prepare Ginger-Soy marinade: Combine soy sauce, ginger, sesame oil, chili sauce and five-spice powder.

2. Add beef strips to ginger-soy marinade. Marinate for at least 1 hr. or up to 4 hr.

3. Soak 48 wooden skewers in water.

4. Thread beef onto wooden skewers, forming a ribbon-like pattern. Sprinkle evenly with salt and pepper.

5. Heat vegetable oil over high heat in a sauté pan. Remove skewers from marinade and sear on both sides until cooked to desired doneness. Or grill over med.-high heat until done.

More From FoodService Director

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

Ideas and Innovation
reusable coffee cup thermos

We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

FSD Resources