| Recipe: | Yakisoba (Beef and Spaghe |
| Description: | |
| Preparation Time: | |
| Cooking Time: | |
| Number of Servings: | 100 |
| Difficulty: | N/A |
| Ingredients: | 25 lb beef ;OVEN ROAST FZ
3/4 lb onion GREEN FRESH
4 tsp garlic DEHY GRA
8 lb pepper SWT GRN FRESH
6 lb spaghetti
2 lb shortening ; 3LB
1 cup(s) soy sauce
1/4 cup(s) salt TABLE 5LB
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| Directions: | PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
1. TRIM EXCESS FAT FROM ROAST. MACHINE SLICE BEEF INTO THIN SLICES, 1/8
INCH
OR LESS. CUT SLICES INTO STRIPS 2-INCHES LONG AND 1/2-INCH WIDE. COVER;
REFRIGERATE FOR USE IN STEP 3.
2. COOK SPAGHETTI IN BOILING, SALTED WATER UNTIL TENDER, ABOUT 10 MINUTES.DRAIN FOR USE IN STEP 5.
3. USING SALAD OIL OR SHORTENING AS NEEDED TO PREVENT STICKING, SAUTE'
BEEF
IN SMALL BATCHES IN ROASTING PAN UNTL PINK COLOR DISAPPEARS. REMOVE FROM
PAN.
SPRINKLE SALT, PEPPER,AND SOY SAUCE OVER MEAT.
4. SAUTE' PEPPERS, ONIONS, AND GARLIC IN SALAD OIL OR MELTED SHORTENING
UNTIL STEAMING, STIRRING CONSTANTLY, ABOUT 2 MINUTES. PLACE AN EQUAL AMOUNTOF MIXTURE IN EACH PAN.
5. ADD EQUAL AMOUNTS BEEF AND SPAGHETTI, MIX LIGHTLY.
6. BAKE FOR 20 MINUTES OR UNTIL HEATED THOROUGHLY.
NOTE: 1. IN STEP 4, 9 LB 12 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 8 LB
PEPPERS DICED 1/2 INCH AND 14 OZ FRESH GREEN ONIONS WITH TOPS A.P. WILL
YIELD 12 OZ GREEN ONIONS CUT IN 1/4 INCH PIECES.
NOTE: 2. IN STEP 4, 13 OZ (2 1/2 CUPS) DRY ONIONS CHOPPED (14 OZ A.P.)
MAY BE USED.
NOTE: 3. IN STEP 4, 1 1/3 TBSP (4 CLOVES) DRIED GARLIC MAY BE USED. MINCEAND FRY WITH PEPPERS.
NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.
Recipe Number: L06200
SERVING SIZE: 1 1/4 CUP
From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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