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Pepper Steak
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 013 00
PEPPER STEAK
Yield 100
Portion 5-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
225 cal
7g
30 g
8g
86 mg
443 mg
16 mg
Ingredient
Weight
Measure
Issue
BEEF,SWISS STEAK,LEAN,RAW,THAWED
30 lbs
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
WATER
8-1/3 lbs
1 gal
2 lbs
3-1/2 cup
TOMATO PASTE,CANNED
SOY SAUCE
1-1/4 lbs
2 cup
1-3/4 oz
1/4 cup 1/3 tbsp
SUGAR,GRANULATED
PEPPER,BLACK,GROUND
1/3 oz
1 tbsp
GARLIC POWDER
1/2 oz
1 tbsp
4-1/2 oz
1 cup
CORNSTARCH
WATER,COLD
2-1/8 lbs
1 qts
8 lbs
1 gal 2-1/8 qts
9-3/4 lbs
PEPPERS,GREEN,FRESH,CHOPPED
ONIONS,FRESH,CHOPPED
2-3/4 lbs
1 qts 3-3/4 cup
3 lbs
Method
1 Lightly spray griddle with non-stick cooking spray. Cut steaks into 1/2-inch strips; brown strips 5 minutes on 350 F. griddle turning
frequently.
2 Place strips in each roasting pan.
3 Combine water, tomato paste, soy sauce, sugar, pepper, and garlic powder. Blend well. Bring to a boil.
4 Dissolve cornstarch in water; stir until smooth; add to sauce mixture. Cook until thickened, about 3 minutes, stirring constantly.
5 Pour sauce evenly over beef strips in each pan. Cover. Bake in a convection oven at 325 F. for 1-1/2 hours on high fan, closed vent.
6 Add 4 lbs (4-3/4 quart) peppers and 1 lb 5 oz (1 quart) onions to each pan. Stir to distribute vegetables. Cover; bake 20 minutes or
until beef is tender. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.



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Pepper Steak

Yield: 100 Portion: 5-1/2 Ounces
Calories: 225 cal
Carbohydrates: 7g
Protein: 30 g
Fat: 8g
Cholesterol: 86 mg
Sodium: 443 mg
Calcium: 16 mg

Ingredient Weight Measure Issue
BEEF,SWISS STEAK,LEAN,RAW,THAWED 30 lbs
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
WATER 8-1/3 lbs 1 gal
TOMATO PASTE,CANNED 2 lbs 3-1/2 cup
SOY SAUCE 1-1/4 lbs 2 cup
SUGAR,GRANULATED 1-3/4 oz 1/4 cup 1/3 tbsp
PEPPER,BLACK,GROUND 1/3 oz 1 tbsp
GARLIC POWDER 1/2 oz 1 tbsp
CORNSTARCH 4-1/2 oz 1 cup
WATER,COLD 2-1/8 lbs 1 qts
PEPPERS,GREEN,FRESH,CHOPPED 8 lbs 1 gal 2-1/8 qts 9-3/4 lbs
ONIONS,FRESH,CHOPPED 2-3/4 lbs 1 qts 3-3/4 cup 3 lbs

Method:
1 Lightly spray griddle with non-stick cooking spray. Cut steaks into 1/2-inch strips; brown strips 5 minutes on 350 F. griddle turning
frequently.
2 Place strips in each roasting pan.
3 Combine water, tomato paste, soy sauce, sugar, pepper, and garlic powder. Blend well. Bring to a boil.
4 Dissolve cornstarch in water; stir until smooth; add to sauce mixture. Cook until thickened, about 3 minutes, stirring constantly.
5 Pour sauce evenly over beef strips in each pan. Cover. Bake in a convection oven at 325 F. for 1-1/2 hours on high fan, closed vent.
6 Add 4 lbs (4-3/4 quart) peppers and 1 lb 5 oz (1 quart) onions to each pan. Stir to distribute vegetables. Cover; bake 20 minutes or
until beef is tender. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. 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/pepper_steak.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence