North Dakota Adult Nutrition

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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

  1. 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.

  2. 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.

  3. Combine Cornstarch, Water and Soy into smooth paste. Add to Meat mixture until thickening begins (about 5 min).

  4. Last 5 min; add Pepper and cook until tender but firm and brightly colored.

  5. CCP-- Maintian >140F for only 4 hrs.

  6. CCP -- Cool: Product must reach 140F to 70F within 2 hrs and 70F to 40F within 4 hrs.

  7. CCP -- Reheat: Product must reach >165F for 15 sec within 1 hr - one time only.



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