Source: U.S. Department of Defence
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Teriyaki Steak
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 008 00
TERIYAKI STEAK
Yield 100
Portion 1 Steak
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
434 cal
6g
48 g
23 g
144 mg
1551 mg
31 mg
Ingredient
Weight
Measure
Issue
BEEF LOIN,STRIP STEAK,BONELESS,RAW,SIRLOIN,LEAN
47 lbs
JUICE,PINEAPPLE,CANNED,UNSWEETENED
5 lbs
2 qts 1 cup
SOY SAUCE
5-3/4 lbs
2 qts 1 cup
WATER
11 lbs
1 gal 1-1/4 qts
GINGER,GROUND
3-3/8 oz
1-1/8 cup
GARLIC POWDER
7/8 oz
3 tbsp
PEPPER,BLACK,GROUND
1-1/3 oz
1/4 cup 2-1/3 tbsp
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
Method
1 Arrange 25 steaks in each 18x24 roasting pan.
2 Combine pineapple juice, soy sauce, water, ginger, garlic and pepper. Pour 2-1/4 quarts sauce over steaks in each pan. Cover; CCP:
Marinate under refrigeration at 41 F. or lower for 3 hours, turning steaks after 1-1/2 hours. Drain. Bring marinade to a boil. CCP:
Internal temperature must reach 165 F. or higher for 15 seconds.
3 Preheat griddle; spray lightly with cooking spray. Grill steaks on each side to desired degree of doneness turning frequently. CCP:
Internal temperature must reach 145 F. or higher for 15 seconds.
4 Serve with 1/4 cup sauce. CCP: Hold for service at 140 F. or higher.
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|
| Yield: 100 | Portion: 1 Steak |
| Calories: | 434 cal |
| Carbohydrates: | 6g |
| Protein: | 48 g |
| Fat: | 23 g |
| Cholesterol: | 144 mg |
| Sodium: | 1551 mg |
| Calcium: | 31 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BEEF LOIN,STRIP STEAK,BONELESS,RAW,SIRLOIN,LEAN | 47 lbs | ||
| JUICE,PINEAPPLE,CANNED,UNSWEETENED | 5 lbs | 2 qts 1 cup | |
| SOY SAUCE | 5-3/4 lbs | 2 qts 1 cup | |
| WATER | 11 lbs | 1 gal 1-1/4 qts | |
| GINGER,GROUND | 3-3/8 oz | 1-1/8 cup | |
| GARLIC POWDER | 7/8 oz | 3 tbsp | |
| PEPPER,BLACK,GROUND | 1-1/3 oz | 1/4 cup 2-1/3 tbsp | |
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp |
| Method: | |
|
1 Arrange 25 steaks in each 18x24 roasting pan. 2 Combine pineapple juice, soy sauce, water, ginger, garlic and pepper. Pour 2-1/4 quarts sauce over steaks in each pan. Cover; CCP: Marinate under refrigeration at 41 F. or lower for 3 hours, turning steaks after 1-1/2 hours. Drain. Bring marinade to a boil. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. 3 Preheat griddle; spray lightly with cooking spray. Grill steaks on each side to desired degree of doneness turning frequently. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. 4 Serve with 1/4 cup sauce. 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.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence