Rare Charred Thai Beef Noodle Salad with Red Curry Vinaigrette

Menu Part: 
Salad
Cuisine Type: 
Asian
Serves: 
8

A meal in a bowl, this combination of beef, noodles and fresh vegetables is enhanced by the sweet and spicy dressing. Tastes good and good for you!

Ingredients

1⁄2 cup chili paste
2 cups rice vinegar
2 cups brown sugar
1⁄2 cup roasted shallots
1⁄2 cup red curry paste
2 cups soy sauce
3 cups sesame oil
1 1⁄2 cups canola oil
Olive oil, as needed
2 12-oz. sirloin steaks
12 oz. potato vermicelli, or sai fun noodles, reconstituted
2 carrots, julienned
2 red bell peppers, brunoise
2 yellow bell peppers, brunoise
10 scallions, sliced on the bias
Black and white sesame seeds, for garnish

Steps

1. In a saucepan over low heat, combine chili paste, rice vinegar and brown sugar. Stir until sugar is dissolved; cool.

2. In a blender, combine roasted shallots, red curry paste and soy sauce. Drizzle cooled chili paste mixture into red curry mixture; blend. While blending, add sesame oil, canola oil and 1⁄2 cup olive oil. Season to taste. Reserve.

3. Season steak, brush with olive oil and char rare over a hot grill or under the broiler. Remove from heat and allow to rest. Cool until firm. Thinly slice beef across the grain; julienne.

4. In a large bowl, drizzle beef, noodles and remaining vegetables with reserved red curry vinaigrette. Toss to coat evenly. Garnish with toasted black and white sesame seeds.

Source: Recipe from Chef Michael Herschman

More From FoodService Director

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Ideas and Innovation
university chicago medical center renovation workers

As The University of Chicago Medical Center prepared for the revamp of one of its kitchens to feed an additional 202 patients, it wasn’t just foodservice executives coming to the table to make decisions. The process, which began in fall 2014, involved hourly employees from the ground up, says Daryl Wilkerson, vice president of support services. “They actually helped build this [kitchen], which is why I think this is so spectacular,” he says. “Normally what you’ll get in a lot of projects is senior people sitting around in shirts and ties making decisions.”

The hospital follows the...

Ideas and Innovation
idea bulb innovation concept

There’s no feeling quite like the “spark of inspiration” that Dawn Aubrey , associate director of housing for dining services at the University of Illinois, cites in this month’s Steal This Idea-themed cover story. That rush of blood and endorphins to the brain when everything comes together is like nothing else, and often finds me falling over furniture because I’m so excited to start putting plans into action. Unfortunately, I also bruise easily.

Throughout this issue, we’ve highlighted stealable ideas in all realms of noncommercial foodservice, from protein-focused sides to...

Managing Your Business
empty drive thru window

The University of Vermont Medical Center cafes often overflowed with diners at lunchtime. But adding another cafe wouldn’t be enough. “We definitely needed another place for people,” says Garden Atrium supervisor Tanya McDonald.

That’s why the UVM Medical Center this fall opened a takeout window in its new Garden Atrium cafe, a part of the design scheme before the cafe even opened last year.

Not wanting to pressure the staff—and struggling with technological delays—dining services began with a monthslong soft launch, opening the takeout window to about 200 employees through...

FSD Resources