48 Ounce See Recipe Thai Beef 32 Ounce See Recipe Carrots/Daikon 24 Ounce Red Bell Pepper 24 Ounce Yellow Bell Pepper 8 Ounce see Recipe Peanuts 8 Ounce Green Onion 8 Tablespoon Cilantro 4 Tablespoon Mint 24 Ounce Spinach 24 Ounce Thin Sliced Red Cabbage 4 Pound Rice Noodles 5 Tablespoon Mai Ploy 4 Tablespoon Sesame Oil
Prepare Beef and Tofu to recipe.
Prepare Peanuts to recipe.
Prepare Pickled Carrots/Daikon to recipe.
Prepare Honey, Soy, Sesame dressing to recipe.
Cook Rice Noodles in Salted water until al dente, appr. 3-5 minutes. While rice noodles are cooking, prepare an ice bath 50/50 water and ice. Ice Bags are located in the freezer.
Once Noodles are finished shock in the ice bath immediately. Coat with Sesame oil and mai ploy and allow to cool completely on a sheet pan.
Julienne cut the Red and Yellow Bell Peppers. 1/4" x 2" mix together and set aside.
Julienne cut Mint and Cilantro set Aside separated.
Angle cut Green Onions 1/8 inch thick and set aside.
Mandolin red cabbage very thin and set aside.
Build Bottom Layer:
Rice Noodles 4 oz
Red Cabbage 1.5 oz
Baby Spinach 1.5 oz
Top Layer Starting at 6 working clockwise:
Thai Beef or Tofu 3 oz
Pickled Carrots/Daikon 2 oz
Green Onions .5 oz
Red/Yellow Peppers 1.5 oz
Cilantro 1 tbl
Honey Soy Sesame Dressing in center 2oz
Sprinkle 1 tbl of Mint over all ingredients.
1/4 Cup Ginger1/4 Cup Garlic1/4 Cup Green Onion1/4 Cup Brown Sugar3 Tablespoon Sesame Oil1 Cup Fresh Lime Juice1 Cup Soy Sauce3 Tablespoon Cilantro2 Tablespoon Sambal1 Tablespoon Oranges
Score flank steak in cross hatch pattern. Marinate flank steak for 4 hours. Remove from marinade. Grill on medium high for 4-5 minutes per side. Remove at 120 Degrees.
Cube tofu into 16 cubes. Marinate tofu for 4 hours. Remove from marinade -- keep marinade for baking.
Put in a baking sheet with about half the remaining marinade. Bake at 325 degrees. Turn every 15 minutes until marinade is absorbed and tofu is beginning to brown. Probably about an hour.
2 Cup Carrots2 Cup Daikon1 Cup Sugar1 Cup Rice Vinegar1/2 Cup Water
Bring Sugar, Rice Vinegar, Water to a boil. Stir to dissolve sugar. Remove from heat and completely cool. As in, all the way cool. Put it in the walk-in.
Prep carrots & daikon and mix well. Once brine is completely cool. Pour into carrot/daikon mix to cover.
16 Ounce Peanuts4 Each Lime Zest1 Tablespoon Salt1 Tablespoon Crushed Red Chile Pepper1 Fluid Ounce Canola Oil2 Teaspoon Smoked Paprika
Chop Raw peanuts in Robo Coupe.
Roast in the oven at 350 degrees for 5-7 Minutes or until golden brown.
While Peanuts are roasting ground red chili flakes, Paprika and mix with canola oil in a bowl. Add salt to mix
Zest 2 limes into the chili flakes, salt and oil.
Once desired color is reached on the peanuts immediately place in the bowl with oil and crushed red pepper. WHILE HOT! Toss to coat, and cool on a sheet pan.