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Thai Steak Strips with Mango Fried Rice

Thai Steak Strips with Mango Fried Rice

Yield: 24 servings.

9 lb. Beef Ranch Cut (Shoulder Center) Steaks [IMPS/NAMP 114E], 1" thick

MARINADE:
3 cups reduced-sodium soy sauce
1 1/2 cups dark sesame oil
1/4 cup minced garlic
1/4 cup minced fresh garlic
26 cups Mango-Basil Fried Rice (recipe follows)
12 ripe mangos, peeled, seeded and cut into 1"x1/4" slices
1 1/2 cups Kalbi Barbecue Sauce ( recipe follows)
12 cups cilantro sprigs
1/2 cup chopped cilantro leaves
1 1/2 cups chopped scallions
1 oz. toasted sesame seeds

For Marinated Steak Strips: Cut steaks into 1/4" thick strips. In bowl, mix all marinade ingredients. Add beef; toss to coat. Cover and refrigerate at least 1 hour. Yields 5 cups.

For Each Serving, To Order: Heat 1 cup mango-basil fried rice with 1/2 cup mango. Mound in center of plate. In wok or sautè pan, stir-fry 6 oz. marinated steak strips until no longer pink; place around rice. Drizzle 1 Tbsp. Kalbi Barbecue Sauce onto steak and plate. Mound 1/2 cup cilantro sprigs on top; sprinkle with 1 tsp. chopped cilantro, 1 Tbsp. chopped scallions and 1/2 tsp. sesame seeds.

For Mango-Basil Fried Rice: In rondo, heat 1 cup vegetable oil until hot. Stir-fry 2 1/2 lb. each red and yellow bell peppers (sliced 1"x1/4"), 12 oz. sliced onion, 8 oz. julienned carrot, 1/4 cup minced seeded serrano chiles, 1/4 cup minced garlic and 1/4 cup minced fresh ginger until vegetables are crisp-tender, about 6-8 minutes. Add 24 cups cooked jasmine rice and stir-fry 5-7 minutes, or until heated through. Add 1 cup fish sauce (nam pla), 4 tsp. sugar, 2 tsp. distilled white vinegar, 1 tsp. salt, 1 tsp. black pepper and 2 oz. whole Thai basil leaves, 2 cups chiffonade Thai basil leaves and 1 tsp. dark sesame oil; toss to combine. Spread into shallow pans and refrigerate. Yield: 26 cups.

For Kalbi Barbecue Sauce: In saucepan, combine 2 cups reduced-sodium soy sauce, 1 cup sugar, 2 Tbsp. minced garlic, 2 Tbsp. minced fresh ginger, 1 tsp. crushed red pepper, 1 tsp. dark sesame oil and 1/2 tsp. black pepper. Bring to a boil; reduce heat and simmer until mixture is reduced to 1 1/2 cups. stirring to dissolve sugar. Remove from heat; cool. Add 1 cup minced green onions and 2 Tbsp. sesame seeds. Cover and refrigerate. Yields: about 1 1/2 cups.

CATTLEMEN'S BEEF BOARD AND NATIONAL CATTLEMEN'S BEEF ASSOCIATION