Martin Bros. Recipes
Asian Steak & Quinoa with Garlic Broccoli
Added: April 08, 2019
1 each Greater Omaha Fresh Choice Chunk Beef Flap Meat (375970)
PREP Add beef to marinade. Set in cooler to marinate for minimum of 4 hours. Cook marinated beef to desired temperature (flap meat is best cooked to medium or less).
1/2 cup ConAgra La Choy® Soy Sauce (560980)
2 Tbsp Honey (757300)
2 Tbsp Brown Sugar
1/4 cup Ventura Chef’s Pride® Canola Olive Oil Blend (996170)
1/4 cup Roland Balsamic Vinegar (422110)
2 tsp Wholesale Ginger Root (391014), finely chopped
2 tsp Wholesale Minced Garlic (391021)
As needed McCormick Crushed Red Pepper (475721)
PREP Mix ingredients in a food storage bag or stainless steel bowl.
2 cups Roland White Quinoa (601400)
4 cups Custom Culinary® Gold Label True Foundations Chicken Liquid Stock Concentrate (501900)
1/4 cup ConAgra La Choy® Soy Sauce (560980)
1/2 cup Simplot Edamame (963270)
1/2 cup Norpac Flav-R-Pac Diced Carrots (963230)
1/2 cup Norpac Flav-R-Pac Diced Red Peppers (962720)
1/2 cup Norpac Flav-R-Pac Diced Onions (909660)
1 Tbsp Wholesale Minced Garlic (391021)
2 Tbsp Roland Pomace Olive Oil (620390)
In a sauce pan over medium heat, lightly brown quinoa; add chicken stock and soy sauce; cover and simmer until liquid is absorbed, approximately 15 minutes. In another pan, heat oil; sauté edamame, carrots, red peppers and onions; add garlic for last minute or two. Fold quinoa and vegetables together.
1 cup Broccoli Florets (360065)
As needed Roland Pomace Olive Oil (620390)
As needed Salt
As needed Pepper
As needed Wholesale Minced Garlic (391021)
Toss broccoli and olive oil together. Season with salt and pepper. Oven roast, steam or sauté until almost tender. Add garlic. Continue to cook until tender.
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