Source: U.S. Department of Defence
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Sukiyaki
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 006 00
SUKIYAKI
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
219 cal
9g
27 g
8g
70 mg
770 mg
48 mg
Ingredient
Weight
Measure
Issue
BEEF,OVEN ROAST,TEMPERED
25 lbs
SOY SAUCE
2-1/2 lbs
1 qts
SUGAR,GRANULATED
7 oz
1 cup
1/4 oz
1 tbsp
PEPPER,BLACK,GROUND
MUSHROOMS,CANNED,DRAINED
13-3/4 oz
2-1/2 cup
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
CELERY,FRESH,SLICED
8 lbs
1 gal 3-5/8 qts
11 lbs
ONIONS,FRESH,SLICED
5 lbs
1 gal 7/8 qts
5-1/2 lbs
3 lbs
2 qts 1-1/8 cup
3-2/3 lbs
PEPPERS,GREEN,FRESH,JULIENNE
ONIONS,GREEN,FRESH,SLICED
5 lbs
1 gal 1-2/3 qts
5-1/2 lbs
3-1/4 lbs
2 qts 3-1/2 cup
BEAN SPROUTS,CANNED,DRAINED
Method
1
Slice beef into 1/8-inch thick slices. Cut slices into strips 2 inches long and 1/2-inch wide. Set aside for use in Step 5.
2
Combine soy sauce, sugar, pepper and mushrooms. Set aside for use in Step 8.
3
Lightly spray steam-jacketed kettle or stock pot.
4
Add celery; saute 1-1/2 minutes, stirring constantly.
5
Add beef strips; continue stir frying 1-1/2 minutes.
6
Add onions; stir-fry 1-1/2 minutes.
7
Add green peppers; stir-fry 1 minute.
Add mushroom sauce mixture, green onions and bean sprouts; stir-fry 30 seconds. Remove from heat. CCP: Internal temperature
8
must reach 155 F. or higher for 15 seconds.
9 CCP: Hold at 140 F. or higher for service.
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https://theodora.com/recipies/meat_fish_and_poultry/sukiyaki.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 1 Cup |
| Calories: | 219 cal |
| Carbohydrates: | 9g |
| Protein: | 27 g |
| Fat: | 8g |
| Cholesterol: | 70 mg |
| Sodium: | 770 mg |
| Calcium: | 48 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BEEF,OVEN ROAST,TEMPERED | 25 lbs | ||
| SOY SAUCE | 2-1/2 lbs | 1 qts | |
| SUGAR,GRANULATED | 7 oz | 1 cup | |
| PEPPER,BLACK,GROUND | 1/4 oz | 1 tbsp | |
| MUSHROOMS,CANNED,DRAINED | 13-3/4 oz | 2-1/2 cup | |
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp | |
| CELERY,FRESH,SLICED | 8 lbs | 1 gal 3-5/8 qts | 11 lbs |
| ONIONS,FRESH,SLICED | 5 lbs | 1 gal 7/8 qts | 5-1/2 lbs |
| PEPPERS,GREEN,FRESH,JULIENNE | 3 lbs | 2 qts 1-1/8 cup | 3-2/3 lbs |
| ONIONS,GREEN,FRESH,SLICED | 5 lbs | 1 gal 1-2/3 qts | 5-1/2 lbs |
| BEAN SPROUTS,CANNED,DRAINED | 3-1/4 lbs | 2 qts 3-1/2 cup |
| Method: | |
|
1 Slice beef into 1/8-inch thick slices. Cut slices into strips 2 inches long and 1/2-inch wide. Set aside for use in Step 5. 2 Combine soy sauce, sugar, pepper and mushrooms. Set aside for use in Step 8. 3 Lightly spray steam-jacketed kettle or stock pot. 4 Add celery; saute 1-1/2 minutes, stirring constantly. 5 Add beef strips; continue stir frying 1-1/2 minutes. 6 Add onions; stir-fry 1-1/2 minutes. 7 Add green peppers; stir-fry 1 minute. Add mushroom sauce mixture, green onions and bean sprouts; stir-fry 30 seconds. Remove from heat. CCP: Internal temperature 8 must reach 155 F. or higher for 15 seconds. 9 CCP: Hold at 140 F. or higher for service. |
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