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Teriyaki Beef Strips (Fajita Strips)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 195 01
TERIYAKI BEEF STRIPS (FAJITA STRIPS)
Yield 100
Portion 5 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
269 cal
8g
34 g
11 g
96 mg
718 mg
22 mg
Ingredient
Weight
Measure
Issue
WATER
2-1/8 lbs
1 qts
JUICE,PINEAPPLE,CANNED,UNSWEETENED
3-1/8 lbs
1 qts 1-3/4 cup
SOY SAUCE
2-1/2 lbs
1 qts
1-1/2 oz
1/2 cup
GINGER,GROUND
PEPPER,BLACK,GROUND
1/2 oz
2 tbsp
3/8 oz
1 tbsp
GARLIC POWDER
BEEF,FAJITA STRIPS
33-3/4 lbs
WATER
8-1/3 oz
1 cup
2-1/4 oz
1/2 cup
CORNSTARCH
ONIONS,FRESH,SLICED
6-1/8 lbs
1 gal 2 qts
6-3/4 lbs
4-3/4 lbs
3 qts 2-1/2 cup
5-3/4 lbs
PEPPERS,GREEN,FRESH,MEDIUM,SLICED,THIN
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
Method
1
Combine water, pineapple juice, soy sauce, ginger, pepper, and garlic; mix well. Divide teriyaki sauce in half.
2
Cut beef into 1/4-inch thin slices; cut slices into 1/2-inch strips, 3 to 4 inches long.
3
Pour 1-3/4 quarts teriyaki sauce over beef strips. CCP: Cover; marinate under refrigeration at 41 F. or lower. Drain well.
4
Bring reserved teriyaki sauce to a boil. Combine cornstarch and water; add to teriyaki sauce. Simmer 5 minutes or until thickened.
CCP: Hold at 140 F. or higher for use in Step 7.
5 Saute onions and peppers about 2 minutes or until almost transparent.
6 Combine beef strips with sauteed onions and peppers. Brown 1 to 2 minutes on lightly sprayed 400 F. griddle to desired degree of
doneness, turning frequently. CCP: Internal temperature must reach 155 F. or higher for 15 seconds.
7 Pour thickened teriyaki sauce over beef mixture. CCP: Hold at 140 F. or higher for service.
Notes
1 In Step 6, brown strips in batches. Use 6 cups onions and pepper mixture for 6 pounds 12 ounces of beef strips per 100 portions.



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Teriyaki Beef Strips (Fajita Strips)

Yield: 100 Portion: 5 Ounces
Calories: 269 cal
Carbohydrates: 8g
Protein: 34 g
Fat: 11 g
Cholesterol: 96 mg
Sodium: 718 mg
Calcium: 22 mg

Ingredient Weight Measure Issue
WATER 2-1/8 lbs 1 qts
JUICE,PINEAPPLE,CANNED,UNSWEETENED 3-1/8 lbs 1 qts 1-3/4 cup
SOY SAUCE 2-1/2 lbs 1 qts
GINGER,GROUND 1-1/2 oz 1/2 cup
PEPPER,BLACK,GROUND 1/2 oz 2 tbsp
GARLIC POWDER 3/8 oz 1 tbsp
BEEF,FAJITA STRIPS 33-3/4 lbs
WATER 8-1/3 oz 1 cup
CORNSTARCH 2-1/4 oz 1/2 cup
ONIONS,FRESH,SLICED 6-1/8 lbs 1 gal 2 qts 6-3/4 lbs
PEPPERS,GREEN,FRESH,MEDIUM,SLICED,THIN 4-3/4 lbs 3 qts 2-1/2 cup 5-3/4 lbs
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method:
1
Combine water, pineapple juice, soy sauce, ginger, pepper, and garlic; mix well. Divide teriyaki sauce in half.
2
Cut beef into 1/4-inch thin slices; cut slices into 1/2-inch strips, 3 to 4 inches long.
3
Pour 1-3/4 quarts teriyaki sauce over beef strips. CCP: Cover; marinate under refrigeration at 41 F. or lower. Drain well.
4
Bring reserved teriyaki sauce to a boil. Combine cornstarch and water; add to teriyaki sauce. Simmer 5 minutes or until thickened.
CCP: Hold at 140 F. or higher for use in Step 7.
5 Saute onions and peppers about 2 minutes or until almost transparent.
6 Combine beef strips with sauteed onions and peppers. Brown 1 to 2 minutes on lightly sprayed 400 F. griddle to desired degree of
doneness, turning frequently. CCP: Internal temperature must reach 155 F. or higher for 15 seconds.
7 Pour thickened teriyaki sauce over beef mixture. CCP: Hold at 140 F. or higher for service.
Notes
1 In Step 6, brown strips in batches. Use 6 cups onions and pepper mixture for 6 pounds 12 ounces of beef strips per 100 portions.

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/teriyaki_beef_strips_fajita_strips.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence