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Recipes - Beef Yakisoba

Recipe Name

Beef Yakisoba

Submitted by

jgouker

Recipe Description

L06200

Quantity	100	Quantity Unit	Servings (1.25 Cup)	Servings
Prep Time (minutes)	15	Cook Time (minutes)	20	Ready In (minutes)	35

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Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted.

Ingredients
Amt.	Measure	Ingredient



1	pound	Beef, top loin, coarse ground
1/4	gallon	boiling water
5 1/8	ounces	pasta noodles
1/4	teaspoon	beef base
1/4	teaspoon	salt
1/4	teaspoon	cooking oil spray
2 1/2	tablespoons	Oil, canola and soybean
1/2	teaspoon	salt
1 2/3	tablespoons	soy sauce
2 1/2	dash	black pepper
1 1/2	large	Large Yellow Onions, Chopped
2 3/4	small	green pepper
1/4	teaspoon	garlic powder
1/3	cup (8 fl oz)	water
1/4	teaspoon	ground ginger

Steps

Sequence	Step

1	PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN PREPREPARATION INSTRUCTIONS: THAW BEEF UNDER REFRIGERATION. PARTIALLY THAW ONLY (BEEF WILL SLICE EASIER). BREAK SPAGHETTI INTO 2 INCH PIECES BEFORE COOKING. MELT SHORTENING BEFORE MEASURING. SALAD OR OLIVE OIL MAY BE USED. DICE SWEET PEPPERS INTO .5 INCH PIECES. DEHY OR FROZEN MAY BE USED, REF A01100. Method 1. Trim excess fat from roast. Slice beef into thin slices, 1/4-inch or less. Cut slices into strips 2-1/4x2-inches.
2	Add salt to boiling water. Slowly add spaghetti while stirring constantly until water boils again. Cook spaghetti in water until tender, about 10 to 12 minutes, stirring occasionally. Do not over cook. Drain thoroughly.
3	Spray steam-jacketed kettle or tilt fry pan with non-stick cooking spray. Cook beef 3 to 4 minutes or until beef begins to lose red color, stirring constantly.
4	Add onions and peppers; cook 4 minutes or until beef is done and vegetables are tender-crisp, stirring constantly. CCP: Internal temperature of beef must reach 145 F. or higher for 15 seconds.
5	Combine water, soy sauce, garlic powder, ginger, and pepper. Add to meat mixture. Stir to distribute seasonings.
6	Add spaghetti and green onions; stir until thoroughly mixed. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.

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