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For Reinhart customers, TRACS Direct is the industry leading online kitchen & restaurant management system. Use this tool to monitor inventory, store recipes, manage food costs, search for recipe alternatives, garner nutritional info, and so much more. TRACS Direct gives operators the option to input orders to Reinhart themselves, on their time.

Thai Steak Salad

Thai Steak Salad

Ingredients

Salad

  • 4 (4 oz.) Prairie Creek® Marinated Breakapart Philly Sirloin
  • 3 cups purple cabbage, thinly sliced
  • 3 cups green cabbage, thinly sliced
  • 1 red pepper, thinly sliced
  • 2 carrots, cut into matchsticks
  • 1 cup bean sprouts
  • 1/2 cup cilantro leaves
  • 1/4 cup toasted peanuts, chopped
  • Lime wedges

Peanut Dressing

  • 1/2 cup smooth Katy’s Kitchen® peanut butter
  • 2 Tbsp. lime juice
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. soy sauce
  • 2 tsp. Katy’s Kitchen® granulated sugar
  • 2 tsp. Sriracha hot sauce
  • 1/2 cup water

Preparation

  1. Flat Grill: Preheat to 350˚F. Place frozen Prairie Creek® Marinated Sirloin beef on grill. After the portion is cooked about halfway, flip over and gently separate steak into slices.
  2. Peanut Dressing: In a bowl, whisk together Katy’s Kitchen® peanut butter, lime juice, rice vinegar, soy sauce, Katy’s Kitchen® sugar and Sriracha. Add water and whisk until smooth and creamy.
  3. In a large bowl, toss together purple and green cabbage, red pepper, carrots and bean sprouts. Drizzle dressing over the top and toss.
  4. Serve salad topped with beef and cilantro. Sprinkle with chopped peanuts and serve with lime wedges.

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