Source: U.S. Department of Defence
| | JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
| |
|
|
|
| |
|
Indonesian Style Beef Over Noodles
Source: U.S. Department of Defence | |
|
| |
Custom Search
|
 MEAT, FISH, AND POULTRY No.L 811 00
INDONESIAN STYLE BEEF OVER NOODLES
Yield 100
Portion 1-1/2 Cups
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
325 cal
19 g
32 g
14 g
90 mg
1165 mg
29 mg
Ingredient
Weight
Measure
Issue
BEEF,OVEN ROAST,PRE COOKED
20 lbs
BEEF BROTH
1 gal
SAUCE,STEAK
1-1/8 lbs
2 cup
1-5/8 lbs
3 cup
CATSUP
HOT SAUCE
8 oz
1 cup
4-1/2 oz
1 cup
CORNSTARCH
WATER
83-5/8 lbs
10 gal
PEANUT BUTTER
1-3/4 lbs
3 cup
12 lbs
8 gal 3-7/8 qts
PASTA,ANGEL HAIR
WATER
83-5/8 lbs
10 gal
5-1/8 oz
1/2 cup
SALT
ONIONS,GREEN,FRESH,CHOPPED
3-1/2 oz
1 cup
3-7/8 oz
PEPPER,RED,CRUSHED
<1/16th oz
1/3 tsp
Method
1 Slice beef very thin (shave). Place beef in steam table pans.
2 Prepare broth according to manufacturer's instructions on label. Add steak sauce, catsup, and red pepper sauce to broth. Bring to a
boil.
3 Dissolve cornstarch in water. Slowly add mixture to broth while stirring vigorously with a wire whip. Boil 2 minutes, or until
cloudiness from cornstarch becomes clear. Stir in peanut butter.
4 Divide the sauce between the two pans of shredded beef.
5 Cover and bake in 350 F. convection oven with fan on for 10 minutes. CCP: Internal temperature must reach 140 F. or higher for
15 seconds. Hold at 140 F. or higher for service.
6 ANGEL HAIR PASTA: Add salt to boiling water. Quickly scatter noodles into boiling water in small batches. This prevents
noodles from sticking together. Stir periodically while adding noodles.
7 Cook pasta 6-8 minutes, or until white center no longer appears when a test noodle is cut in half. Stir frequently during cooking
time. Begin testing for doneness after 8 minutes. Cooking times vary, depending upon noodle size. Drain immediately. Rinse
excess starch from pasta with HOT tap water.
8 Divide pasta evenly between four steam table pans. Add 1/2 cup vegetable oil to each pan of pasta. CCP: Hold for service at 140
F. or higher for service.
9 Serve 8 oz ladle of beef over one cup noodles. Garnish with chopped green onion and crushed red pepper.
 Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.
https://theodora.com/recipies/meat_fish_and_poultry/indonesian_style_beef_over_noodles.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1-1/2 Cups |
| Calories: | 325 cal |
| Carbohydrates: | 19 g |
| Protein: | 32 g |
| Fat: | 14 g |
| Cholesterol: | 90 mg |
| Sodium: | 1165 mg |
| Calcium: | 29 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BEEF,OVEN ROAST,PRE COOKED | 20 lbs | ||
| BEEF BROTH | 1 gal | ||
| SAUCE,STEAK | 1-1/8 lbs | 2 cup | |
| CATSUP | 1-5/8 lbs | 3 cup | |
| HOT SAUCE | 8 oz | 1 cup | |
| CORNSTARCH | 4-1/2 oz | 1 cup | |
| WATER | 83-5/8 lbs | 10 gal | |
| PEANUT BUTTER | 1-3/4 lbs | 3 cup | |
| PASTA,ANGEL HAIR | 12 lbs | 8 gal 3-7/8 qts | |
| WATER | 83-5/8 lbs | 10 gal | |
| SALT | 5-1/8 oz | 1/2 cup | |
| ONIONS,GREEN,FRESH,CHOPPED | 3-1/2 oz | 1 cup | 3-7/8 oz |
| PEPPER,RED,CRUSHED | <1/16th oz | 1/3 tsp |
| Method: | |
|
1 Slice beef very thin (shave). Place beef in steam table pans. 2 Prepare broth according to manufacturer's instructions on label. Add steak sauce, catsup, and red pepper sauce to broth. Bring to a boil. 3 Dissolve cornstarch in water. Slowly add mixture to broth while stirring vigorously with a wire whip. Boil 2 minutes, or until cloudiness from cornstarch becomes clear. Stir in peanut butter. 4 Divide the sauce between the two pans of shredded beef. 5 Cover and bake in 350 F. convection oven with fan on for 10 minutes. CCP: Internal temperature must reach 140 F. or higher for 15 seconds. Hold at 140 F. or higher for service. 6 ANGEL HAIR PASTA: Add salt to boiling water. Quickly scatter noodles into boiling water in small batches. This prevents noodles from sticking together. Stir periodically while adding noodles. 7 Cook pasta 6-8 minutes, or until white center no longer appears when a test noodle is cut in half. Stir frequently during cooking time. Begin testing for doneness after 8 minutes. Cooking times vary, depending upon noodle size. Drain immediately. Rinse excess starch from pasta with HOT tap water. 8 Divide pasta evenly between four steam table pans. Add 1/2 cup vegetable oil to each pan of pasta. CCP: Hold for service at 140 F. or higher for service. 9 Serve 8 oz ladle of beef over one cup noodles. Garnish with chopped green onion and crushed red pepper. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence