Recipe Name Beef Yakisoba Submitted by jgouker Recipe Description L06200 Quantity 100 Quantity Unit Servings (1.25 Cup) Prep Time (minutes) 15 Cook Time (minutes) 20 Ready In (minutes) 35

Ingredients Amount Measure Ingredient 25 pounds Beef, top loin, coarse ground 6 gallons boiling water 128 ounces pasta noodles 2 tablespoons beef base 2 tablespoons salt 2 tablespoons cooking oil spray 4 cups Oil, canola and soybean 1/4 cup salt 2 1/2 cups soy sauce 1 tablespoon black pepper 34 cups, chopped Large Yellow Onions, Chopped 34 cups, chopped green pepper 2 tablespoons garlic powder 1/2 gallon water 2 tablespoons 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.