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Spicy Asian Beef Salad with Black Grapes and Napa Cabbage

680 views · Published 1 April 2014 · 8:50 · Indexed 20 October 2026

Channel: The Culinary Institute of America · 2014 · Education

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Recipe at: http://ciaprochef.com/grapes/recipe26/

In this recipe demo, Chef Scott Samuel from The Culinary Institute of America begins by preparing a sweet, tart and spicy Asian marinade he uses to flavor a flank steak. He grills and cuts the steak into thin slices, and serves it on top of a salad of shredded napa cabbage and black grapes.  He designed this recipe for retail foodservice, but it's also great for home cooks.

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Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.

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