Cutting Board, Knife, (16) 6 inch Wooden Skewers, Small Whisk, (2) Mixing Bowls, Large Serving Platter, Measuring Spoons, Measuring Cup, Sauté Pan, Tongs
2 # Beef Tenderloin Tails
3 oz. Sesame Oil
3 oz. Soy Sauce
1 teaspoon Freshly Cracked Black Pepper
1 Tablespoon White Sesame Seeds
1 Tablespoon Black Sesame Seeds
2 Tablespoons Chopped Garlic Cloves
1 Tablespoon Chopped Fresh Ginger
4 oz. Mixed Field Greens
1 teaspoon Dry Yellow Mustard
1 teaspoon Wasabi Powder
3 oz. Rice Wine Vinegar
1 cup Olive Oil
1 Tablespoon Chopped Fresh Cilantro
S + P (to taste)
1 Tablespoon Sriracha Sauce
1 Tablespoon Chopped Green Onions
2 oz. Olive Oil
1) Cut beef into 2 oz. strips and cover with sesame oil, soy sauce, cracked black pepper, white sesame seeds, black sesame seeds, 1 tablespoon chopped fresh garlic, and ginger. Mix well and marinade for at least 2 hours or up to 1 day. Place beef onto wooden skewers and hold.
2) Begin vinaigrette by pouring rice vinegar into a large mixing bowl and adding 1 tablespoon of chopped garlic, chopped fresh ginger, dry mustard, wasabi powder, and freshly chopped cilantro. Begin stirring with a whisk and slowly add the olive oil. Season to taste with salt and pepper. After all ingredients are incorporated place to the side.
3) Begin cooking beef skewers by placing olive oil into a hot sauté pan. Carefully add beef skewers and cook until desired temperature is reached. Remove from pan and allow the beef to rest for 1 minute. Toss field greens in a mixing bowl with approx. 4 ounces of vinaigrette and place into the center of a serving platter. Place skewers around the greens and garnish with sriracha sauce and chopped green onions. Serve.