Cook Time: 30 Min.

Serving Size: 3/4 Cup Makes: 10/25/50/100 Servings Cook Method: Cook Cook Temp.: 350°F

Nutritional Content

Allergens: AllergenWheat; AllergenSoy; Peppers Bell; Beef; Onion; Citrus; AllergenShellfish; Garlic; AllergenFish

Calories: 270 Kcal

Carbohydrates: 10 g

Protein: 17 g

Total Fat: 18 g

Calcium: 40 mg

Sodium: 570 mg

Ingredients

10 Servings

• 2 Tbsp 1 tsp Sugar, Brown Light

• 1/3 Cup Juice, Lime Bulk

• 1 Tbsp 2 tsp Sauce, Fish

• 1/3 Cup Sauce, Soy Bulk LS

• 2 tsp Oil, Vegetable

• 2 lb 11 Oz Beef, Ground 80-85/20-15 Raw

• 3 Tbsp 1 tsp Garlic, Whole Fresh

• 9.5 Oz Peppers, Red Fresh

• 9.5 Oz Onion, Yellow

• 2/3 Cup Basil, Fresh

25 Servings

• 1/3 Cup Sugar, Brown Light

• 3/4 Cup Juice, Lime Bulk

• 1/4 Cup Sauce, Fish

• 3/4 Cup Sauce, Soy Bulk LS

• 2 Tbsp Oil, Vegetable

• 6 lb 12 Oz Beef, Ground 80-85/20-15 Raw

• 1/2 Cup Garlic, Whole Fresh

• 1 lb 8 Oz Peppers, Red Fresh

• 1 lb 8 Oz Onion, Yellow

• 1 1/2 Cup Basil, Fresh

50 Servings

• 3/4 Cup Sugar, Brown Light

• 1 1/2 Cup Juice, Lime Bulk

• 1/2 Cup Sauce, Fish

• 1 1/2 Cup Sauce, Soy Bulk LS

• 1/4 Cup Oil, Vegetable

• 13 lb 8 Oz Beef, Ground 80-85/20-15 Raw

• 1 Cup Garlic, Whole Fresh

• 3 lb Peppers, Red Fresh

• 3 lb Onion, Yellow

• 3 Cup Basil, Fresh

100 Servings

• 1 1/2 Cup Sugar, Brown Light

• 3 Cup Juice, Lime Bulk

• 1 Cup Sauce, Fish

• 3 Cup Sauce, Soy Bulk LS

• 1/2 Cup Oil, Vegetable

• 27 lb Beef, Ground 80-85/20-15 Raw

• 2 Cup Garlic, Whole Fresh

• 6 lb Peppers, Red Fresh

• 6 lb Onion, Yellow

• 1 1/2 Qt Basil, Fresh

Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Whisk lime juice, sugar, fish sauce and soy sauce together until incorporated. Set aside.

3. Heat oil in a large skillet. Add beef and cook, breaking it up with a spoon and stirring often. When beef is nearly cooked through, add garlic, peppers, and onions and cook until softened.

4. Add basil and sauce mixture to beef. Mix to combine and continue cooking until basil is wilted.

5. For Ground Meat (Beef, Pork, Veal, Lamb, Fish) and Meat Mixtures: Cook to internal temp of 155F/68C held for 17 seconds.

6. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

7. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

8. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

9. Discard unused product.

   
   
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