Asian Pride® Jasmine and Teriyaki Beef Salad


  1. Toss skirt meat with teriyaki and marinade overnight.
  2. Remove skirt from refrigeration and rest for 20 minutes at room temperature.
  3. Heat griddle to medium high heat then spray with pan spray.
  4. Cook skirt meat until caramelize about 2-3 minutes per side for medium.
  5. Remove from heat and rest for 5 minutes before slicing against the grain.
  6. In a large stainless bowl toss rice, arcadian blend, edamame, hearts of palm, peppers, and onions with dressing.
  7. Portion this mixture into four chilled salad bowls.
  8. Portion 3 corns in each bowl. Top with sliced skirt meat. Garnish each bowl with a portion of cashews, mandarin, green onion, and goat cheese.


  • 3 cups Asian Pride® Jasmine Rice, cooked
  • 3 cups Peak Fresh Produce® Lettuce, Arcadian, salad mix
  • 6 oz Village Garden® Sesame Ginger Vinaigrette
  • 2 lbs Contigo® skirt meat
  • 1 cup Asian Pride® Teriyaki Sauce
  • 1 ea Brilliance Pan Spray
  • 2 cups Peak Fresh Produce® Onion(s), Red, julienne and caramelized
  • 2 cups Peak Fresh Produce® Pepper(s), Green Bell, roasted, peeled, and seeded julienne
  • 2 cups Asian Pride Hearts of Palm, sliced into wheels
  • 2 cups Asian Pride® Mandarin Orange Segments
  • 18 ea Asian Pride® baby corn, drained and rinsed
  • 1 1/2 cup Asian Pride® Edamame, cooked
  • 1/2 cup Peak Fresh Produce® Onion(s), Green, fine chopped for garnish
  • 1 cup Magellan® Cashew Nuts, for garnish
  • 1 cup Nature's Best Dairy® Cheese, Goat, crumbled, for garnish