Asian Beef Salad with Lemon Grass Vinaigrette

Name: Asian Beef Salad with Lemon Grass Vinaigrette
Yield: 1
Ingredients: 3/4 cup Mission® Pre-cut Unfried Tri-Color Tortilla Strips (04931); 1/2 cup Mint Marinated Skirt Steak (see Related Recipe); 3 cups Shredded Napa Cabbage and Mache Blend; 1/4 cup Carrot , julienne; 1/4 cup Green Onion , julienne; 1 medium Shiitake Mushroom , sliced; 1/4 cup Cucumber , sliced; 1/4 cup Lemon Grass Vinaigrette (see Related Recipe); 1 tsp. Sesame Seeds , toasted

PRODUCTS USED IN RECIPE

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INGREDIENTS

3/4 cup Mission® Pre-cut Unfried Tri-Color Tortilla Strips (04931)
1/2 cup Mint Marinated Skirt Steak  (see Related Recipe)
3 cups Shredded Napa Cabbage and Mache Blend
1/4 cup  Carrot , julienne
1/4 cup Green Onion , julienne
1 medium Shiitake Mushroom , sliced
1/4 cup  Cucumber , sliced
1/4 cup Lemon Grass Vinaigrette  (see Related Recipe)
1 tsp.  Sesame Seeds , toasted

DIRECTIONS

1.) Marinate the skirt steak overnight. Grill to desired doneness and slice.

2.) Fry the tortilla strips in 360° F oil for 40 seconds. Drain and set aside for garnish.

3.) Toss together the cabbage/mache, carrot, onion, mushroom, cucumber and dressing and plate. Sprinkle with sesame seeds.

4.) Slice and arrange the beef over the salad and garnish with tortilla strips.

Recipe Using Same Product(s)

RELATED RECIPE

Mint Skirt Steak
Lemon Grass Vinaigrette

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