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Mexican Pepper Steak
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 835 00
MEXICAN PEPPER STEAK
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
278 cal
7g
34 g
12 g
95 mg
311 mg
45 mg
Ingredient
Weight
Measure
Issue
OIL,SALAD
7-2/3 oz
1 cup
CUMIN,GROUND
7/8 oz
1/4 cup 1/3 tbsp
BEEF,FAJITA STRIPS
25 lbs
8 lbs
1 gal 2-1/8 qts
9-3/4 lbs
PEPPERS,GREEN,FRESH,JULIENNE
ONIONS,FRESH,DICED
8 lbs
8-7/8 lbs
8-5/8 lbs
1 gal
SAUCE,SALSA
Method
1 Combine oil and cumin. Mix well. Add fajita strips and mix so that all strips are coated.
2 Cook fajita strips on a 400 F. griddle on medium high for 5 minutes, turning frequently. CCP: Internal temperature must reach
145 F. for 15 seconds. Divide fajita strips evenly between two steam table pans. Do not scrape griddle.
3 Add peppers and diced onions to griddle and cook about 5 minutes or until onions are tender. Divide peppers and onions equally
between the pans of beef. Mix well.
4 Heat salsa. Add 2 quarts heated salsa to each pan. Mix well.
5 CCP: Hold for service at 140 F. or higher.



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Mexican Pepper Steak

Yield: 100 Portion: 3/4 Cup
Calories: 278 cal
Carbohydrates: 7g
Protein: 34 g
Fat: 12 g
Cholesterol: 95 mg
Sodium: 311 mg
Calcium: 45 mg

Ingredient Weight Measure Issue
OIL,SALAD 7-2/3 oz 1 cup
CUMIN,GROUND 7/8 oz 1/4 cup 1/3 tbsp
BEEF,FAJITA STRIPS 25 lbs
PEPPERS,GREEN,FRESH,JULIENNE 8 lbs 1 gal 2-1/8 qts 9-3/4 lbs
ONIONS,FRESH,DICED 8 lbs 8-7/8 lbs
SAUCE,SALSA 8-5/8 lbs 1 gal

Method:
1 Combine oil and cumin. Mix well. Add fajita strips and mix so that all strips are coated.
2 Cook fajita strips on a 400 F. griddle on medium high for 5 minutes, turning frequently. CCP: Internal temperature must reach
145 F. for 15 seconds. Divide fajita strips evenly between two steam table pans. Do not scrape griddle.
3 Add peppers and diced onions to griddle and cook about 5 minutes or until onions are tender. Divide peppers and onions equally
between the pans of beef. Mix well.
4 Heat salsa. Add 2 quarts heated salsa to each pan. Mix well.
5 CCP: Hold for service at 140 F. or higher.

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/mexican_pepper_steak.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence