YIELD: 24 servings
9 lbs. beef ranch cut (shoulder center) steaks, 1-inch thick
3 cups reduced-sodium soy sauce
1 1/2 cups dark sesame oil
1/4 cup minced garlic
1/4 cup minced fresh ginger
26 cups mango-basil fried rice (recipe follows)
12 each ripe mangoes, peeled, seeded and cut into 1x1/4-inch slices
1 1/2 cups Kalbi barbecue sauce (recipe follows)
12 cups cilantro sprigs
1/2 cup chopped cilantro leaves
1 1/2 cups chopped scallions
1 oz. toasted sesame seeds
- TO MAKE MARINATED STEAK STRIPS: Cut steaks into 1/4-inch thick strips. In bowl, mix all Marinade ingredients. Add steak strips; toss to coat. Cover and refrigerate at least 1 hour.
- MANGO-BASIL FRIED RICE (Yield: 26 cups): In rondo, heat 1 cup vegetable oil until hot. Stir-fry 2 1/2 pounds each red and yellow bell peppers (sliced 1 x 1/4 inch), 12 ounces sliced onion, 8 ounces julienned carrot. 1/4 cup seeded minced serrano chiles, 1/4 cup minced garlic and 1/4 cup minced fresh ginger until vegetables are crisp-tender, about 6 to 8 minutes. Add 24 cups cooked jasmine rice and stir-fry 5 to 7 minutes or until heated through. Add 1 cup fish sauce (nam pla), 4 tsps. sugar, 2 tsps. distilled white vinegar, 1 tsp. salt, 1 tsp. black pepper, 2 ounces whole Thai basil leaves, 2 cups chiffonade Thai basil leaves and 1 tsp. dark sesame oil; toss to combine. Spread into shallow pans and refrigerate.
- FOR EACH SERVING, TO ORDER: Heat 1 cup Mango-Basil Fried Rice with 1/2 cup mango. Mound in center of plate. In wok or sautè pan, stir-fry 6 ounces marinated steak strips until no longer pink; place around rice. Drizzle 1 Tbsp. Kalbi Barbecue Sauce onto steak and plate. Mount 1/2 cup cilantro sprigs on top; sprinkle with 1 tsp. chopped cilantro, 1 Tbsp. chopped scallions and 1/2 tsp. sesame seeds.