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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
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
25
poundsBeef, top loin, coarse ground
6
gallonsboiling water
128
ouncespasta noodles
2
tablespoonsbeef base
2
tablespoonssalt
2
tablespoonscooking oil spray
4
cupsOil, canola and soybean
1/4
cupsalt
2
1/2
cupssoy sauce
1
tablespoonblack pepper
34
cups, choppedLarge Yellow Onions, Chopped
34
cups, choppedgreen pepper
2
tablespoonsgarlic powder
1/2
gallonwater
2
tablespoonsground ginger
Steps
Sequence Step
1PAN: 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.
2Add 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.
3Spray 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.
4Add 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.
5Combine water, soy sauce, garlic powder, ginger, and pepper. Add to meat mixture. Stir to distribute seasonings.
6Add 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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