Korean Taco Salad Stack

Korean Taco Salad Stack
Yield:
48 servings, 1 salad stack (203 g) each

Ingredients

Ingredients Weights Measures
Beef Marinade
reduced-sodium soy sauce 11 fl oz [310 g] 1-1/3 cups [325 mL]
sugar 12 oz. [340 g] 1-1/2 cups [375 mL]
green onions, chopped 5 oz. [140 g] 1-1/3 cups [325 mL]
dry white wine 11 fl oz [310 g] 1-1/3 cups [325 mL]
steak sauce 6 fl oz [170 g] 3/4 cup [175 mL]
sesame oil 4 fl oz [115 g] 1/2 cup [125 mL]
sesame seed, toasted 1 oz. [30 g] 1/4 cup [50 mL]
garlic - [24 g] 2-1/2 Tbsp. [37 mL]
boneless beef short ribs, cut into 1-inch pieces 6 lb. [2.7 kg]
Spicy Double-Chile Dressing 6 lb. [2.7 kg]
Kraft Calorie-Wise Zesty Italian Dressing 48 fl oz [1.4 kg] 1-1/4 qt. [1.25 L]
hot pepper sauce 8 fl oz [225 g] 1 cup [250 mL]
ancho chile pepper powder 1 oz. [32 g] 1/4 cup [50 mL]
ground guajillo chiles 1 oz. [32 g] 1/4 cup [50 mL]
ground cumin 16 g 1 Tbsp. [15 mL]
Taco Salad 16 g 1 Tbsp. [15 mL]
corn tostadas (4-1/2-inch) 4 lb. [1.8 kg] 144 each
romaine lettuce, shredded 1 lb. [675 g] 3 qt. [3 L]
napa cabbage, shredded 12 oz. [340 g] 3 qt. [3 L]
kimchi, 1/2-inch pieces 2 lb. [1 kg] 1-1/2 qt. [1.5 L]
daikon radishes 1 lb. [450 g] 1-1/2 qt. [1.5 L]
fresh cilantro, coarsely chopped 1-1/4 oz. [35 g] 1 cup [250 mL]
sesame seed, toasted 2 oz. [60 g] 1/2 cup [125 mL]
Beef Marinade
reduced-sodium soy sauce 2-3/4 fl oz [77 g] 1/3 cup [75 mL]
sugar 3 oz. [85 g] 6 Tbsp. [90 mL]
green onions, chopped 1-1/4 oz. [35 g] 1/3 cup [75 mL]
dry white wine 2-3/4 fl oz [77 g] 1/3 cup [75 mL]
steak sauce 1-1/2 fl oz [45 g] 3 Tbsp. [45 mL]
sesame oil 1 fl oz [30 g] 2 Tbsp. [30 mL]
sesame seed, toasted - [2 g] 1 Tbsp. [15 mL]
garlic - [6 g] 2 tsp. [10 mL]
boneless beef short ribs, cut into 1-inch pieces 1 lb. [675 g]
Spicy Double-Chile Dressing 1 lb. [675 g]
Kraft Calorie-Wise Zesty Italian Dressing 12 fl oz [340 g] 1-1/4 cups [300 mL]
hot pepper sauce 2 fl oz [60 g] 1/4 cup [50 mL]
ancho chile pepper powder 8 g 1 Tbsp. [15 mL]
ground guajillo chiles 8 g 1 Tbsp. [15 mL]
ground cumin 4 g 3/4 tsp. [3 mL]
Taco Salad 4 g 3/4 tsp. [3 mL]
corn tostadas (4-1/2-inch) 1 lb. [450 g] 36 each
romaine lettuce, shredded 6 oz. [170 g] 3 cups [750 mL]
napa cabbage, shredded 3 oz. [85 g] 3 cups [750 mL]
kimchi, 1/2-inch pieces 9 oz. [255 g] 1-1/2 cups [375 mL]
daikon radishes 4 oz. [115 g] 1-1/2 cups [375 mL]
fresh cilantro, coarsely chopped 1/4 cup [50 mL]
sesame seed, toasted 2 Tbsp. [30 mL]

Directions

Beef Marinade: Combine all ingredients except meat until sugar is dissolved; pour over meat in non-reactive pan. Refrigerate 2 hours to marinate.

Spicy Double-Chile Dressing: Whisk all ingredients until well blended. Refrigerate until ready to use.

For each serving: Cook 2 oz. (60 g) of the marinated meat in nonstick skillet on high heat 1 to 2 min. or just until meat is done and juices are caramelized. Shred meat; cover to keep warm.

Place 1 tostada on serving plate. Combine 1/2 oz. (15 g) lettuce, 1/4 oz. (7 g) cabbage and 2 tsp. (10 mL) Spicy Double-Chile Dressing; place on tostada. Cover with second tostada. Combine 3/4 oz. (20 g) kimchee and 1/3 oz. (12 g) radishes; place over second tostada. Cover with third tostada. Top with shredded meat, 1 tsp. (5 mL) cilantro and 1/2 tsp. (2 mL) sesame seed. Drizzle plate with 1 Tbsp. (15 mL) of the remaining Spicy Double-Chile Dressing.

Kraft Kitchens Tips

Make Ahead
Both the Beef Marinade and Spicy Double-Chile Dressing can be refrigerated up to 3 days before using as directed in recipe. In addition, the rib meat can be marinated in Beef Marinade up to 8 hours before cooking as directed.

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Nutritional Information
Calories
 400
Total fat
 20 g
Saturated fat
 6 g
Cholesterol
 30 mg
Sodium
 1210 mg
Carbohydrate
 39 g
Dietary fibre
 4 g
Sugars
 10 g
Protein
 17 g
Vitamin A
 20 %DV
Vitamin C
 25 %DV
Calcium
 8 %DV
Iron
 20 %DV