Yield: 32 appetizer servings. 1½ lb. Certified Angus Beef® sirloin, sliced thin 3 oz. sriracha or pepper sauce 4 tsp. red curry paste 2 Tbsp. black sesame seeds 1 cup rice wine vinegar ½ cup mirin 2 Tbsp. chopped ginger ¼ cup sugar ¼ cup salt 16 oz. slaw mix 2 Tbsp. canola oil 24 asparagus tops, blanched with woody ends pared 16 spring roll papers Combine sriracha, curry and sesame seeds; marinate sirloin overnight in refrigerator. Combine vinegar, mirin, ginger, sugar and ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.