Yield: 24 servings.
Soy-Ginger Sauce:
2 Tbsp. ginger, minced
2 Tbsp. vegetable oil
1⁄4 cup all-purpose flour
1 quart chicken stock
1⁄2 cup soy sauce
* * *
1⁄2 cup garlic minced
1⁄2 cup ginger grated
2-3 Tbsp. Chinese five-spice powder
2 Tbsp. salt
2 tsp. ground black pepper
24 Beef Loin, Strip Loin Steaks, Boneless (IMPS/NAMP 1180, 1” thick)
11⁄2 cups green onions, sliced
For Soy-Ginger Sauce: In large skillet, sauté ginger in oil over medium heat for 3 minutes. Mix in flour. Slowly add stock and soy sauce, stirring constantly until sauce is thickened; strain. Keep hot. Yields 41⁄2 cups.
In bowl, combine garlic, ginger, Chinese five-spice powder, salt and black pepper. Mix thoroughly. Season each side of each steak with 1 tsp. spice mixture. Place in utility pan. Cover and refrigerate 2-3 hours. Do not marinate for more than 8 hours.
For each serving, to order: Grill 1 steak to desired doneness. Plate steak; ladle 1 oz. Soy-Ginger Sauce over steak. Garnish with 1 Tbsp. green onions. Serve with Asian Noodles.
CATTLEMEN'S BEEF BOARD AND NATIONAL CATTLEMEN'S BEEF ASSOCIATION