Asian Pepper Steak
Cook Time: 60 Min.
Serving Size: 3/4 Cup Makes: 10/25/50/100 Servings Cook Method: Simmer Cook Temp.: 350°F
Nutritional Content
Allergens: Beef; AllergenWheat;Corn; Onion; Peppers Bell; AllergenSoy
Calories: 170 Kcal
Carbohydrates: 9 g
Protein: 18 g
Total Fat: 8 g
Calcium: 30 mg
Sodium: 180 mg
Ingredients
10 Servings
2 Lb 3 Oz Beef, Steak Round Raw
1.5 Oz Oil, Vegetable
2 tsp Base, Beef Paste LS G-F
1/3 C Water, Tap
1/3 C Onion, Yellow, Diced
1 TBSP 2 tsp Sauce, Soy, Bulk LS
0.5 Oz Cornstarch
1/3 C Water, Tap
1 Lb 3 Oz Peppers, Red Fresh Julienne
25 Servings
5 Lb 8 Oz Beef, Steak Round Raw
4 Oz Oil, Vegetable
2 TBSP Base, Beef Paste LS G-F
1 C Water, Tap
1 C Onion, Yellow, Diced
1/4 C Sauce, Soy, Bulk LS
1.5 Oz Cornstarch
1 C Water, Tap
3 Lb Peppers, Red Fresh Julienne
50 Servings
11 Lb Beef, Steak Round Raw
8 Oz Oil, Vegetable
1/4 C Base, Beef Paste LS G-F
2 C Water, Tap
2 C Onion, Yellow, Diced
1/2 C Sauce, Soy, Bulk LS
3 Oz Cornstarch
2 C Water, Tap
6 Lb Peppers, Red Fresh Julienne
100 Servings
22 Lb Beef, Steak Round Raw
1 LB Oil, Vegetable
1/2 C Base, Beef Paste LS G-F
1 Qt Water, Tap
1 Qt Onion, Yellow, Diced
1 C Sauce, Soy, Bulk LS
6 Oz Cornstarch
1 Qt Water, Tap
12 Lb Peppers, Red Fresh Julienne
Instructions
WASH HANDS before beginning preparation.
SANITIZE surfaces & equipment.
Cut Meat into 1" wide julienne strips.* Maintain
<40F until ready to proceed. Brown Meat in Oil.
Mix Base and Water to make broth. Add Meat. Add Onions. Simmer until tender 1 hr and* internal temp of > 155F for 15 sec is reached. Stir occasionally.
Combine Cornstarch, Water and Soy into smooth paste. Add to Meat mixture until thickening begins (about 5 min).
Last 5 min; add Pepper and cook until tender but firm and brightly colored.
CCP-- Maintian >140F for only 4 hrs.
CCP -- Cool: Product must reach 140F to 70F within 2 hrs and 70F to 40F within 4 hrs.
CCP -- Reheat: Product must reach >165F for 15 sec within 1 hr - one time only.