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Thai Beef Salad
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 506 00
THAI BEEF SALAD
Yield 100
Portion 1-1/2 Cups
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
297 cal
25 g
29 g
9g
74 mg
631 mg
51 mg
Ingredient
Weight
Measure
Issue
BEEF,FAJITA STRIPS
25 lbs
GARLIC POWDER
1-1/4 oz
1/4 cup 1/3 tbsp
SOY SAUCE
10-1/8 oz
1 cup
3/4 oz
1/4 cup 1/3 tbsp
GINGER,GROUND
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
8-5/8 lbs
3 gal 2 qts
10-3/4 lbs
CABBAGE,GREEN,FRESH,SHREDDED
LETTUCE,ICEBERG,FRESH
3-7/8 lbs
4-1/8 lbs
PEPPERS,GREEN,FRESH,MEDIUM,SLICED,THIN
4 lbs
3 qts 1/8 cup
4-7/8 lbs
2 lbs
2 qts 1/4 cup
2-1/2 lbs
CARROTS,FRESH,SHREDDED
ONIONS,FRESH,SLICED
1-1/2 lbs
1 qts 1-7/8 cup
1-2/3 lbs
7 lbs
100 each
EGG ROLL WRAPPERS
BEEF BROTH
1 qts
SOY SAUCE
10-1/8 oz
1 cup
3/4 oz
1/4 cup 1/3 tbsp
GINGER,GROUND
PEPPER,RED,CRUSHED
1/8 oz
1 tbsp
1-7/8 oz
1/4 cup 1/3 tbsp
OIL,SALAD
Method
1 Combine beef strips with garlic, soy sauce, ginger, black pepper and red pepper. CCP: Marinate under refrigeration at or below 41
F. for at least 30 minutes.
2 Combine cabbage, lettuce, bell pepper, carrots, and onion. Lay in bottom of serving pans.
3 Slice egg roll wrappers into thin strips and bake in 325 F. convection oven until crisp and golden.
4 Combine beef broth, soy sauce, ginger, vegetable oil.
5 Heat grill until hot, sear beef until brown. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
6 CCP: Hold beef at 140 F. or higher for service. Lay warm beef strips over salad, and pour sauce over. Place toasted egg roll
wrappers around the edges.



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Thai Beef Salad

Yield: 100 Portion: 1-1/2 Cups
Calories: 297 cal
Carbohydrates: 25 g
Protein: 29 g
Fat: 9g
Cholesterol: 74 mg
Sodium: 631 mg
Calcium: 51 mg

Ingredient Weight Measure Issue
BEEF,FAJITA STRIPS 25 lbs
GARLIC POWDER 1-1/4 oz 1/4 cup 1/3 tbsp
SOY SAUCE 10-1/8 oz 1 cup
GINGER,GROUND 3/4 oz 1/4 cup 1/3 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
CABBAGE,GREEN,FRESH,SHREDDED 8-5/8 lbs 3 gal 2 qts 10-3/4 lbs
LETTUCE,ICEBERG,FRESH 3-7/8 lbs 4-1/8 lbs
PEPPERS,GREEN,FRESH,MEDIUM,SLICED,THIN 4 lbs 3 qts 1/8 cup 4-7/8 lbs
CARROTS,FRESH,SHREDDED 2 lbs 2 qts 1/4 cup 2-1/2 lbs
ONIONS,FRESH,SLICED 1-1/2 lbs 1 qts 1-7/8 cup 1-2/3 lbs
EGG ROLL WRAPPERS 7 lbs 100 each
BEEF BROTH 1 qts
SOY SAUCE 10-1/8 oz 1 cup
GINGER,GROUND 3/4 oz 1/4 cup 1/3 tbsp
PEPPER,RED,CRUSHED 1/8 oz 1 tbsp
OIL,SALAD 1-7/8 oz 1/4 cup 1/3 tbsp

Method:
1 Combine beef strips with garlic, soy sauce, ginger, black pepper and red pepper. CCP: Marinate under refrigeration at or below 41
F. for at least 30 minutes.
2 Combine cabbage, lettuce, bell pepper, carrots, and onion. Lay in bottom of serving pans.
3 Slice egg roll wrappers into thin strips and bake in 325 F. convection oven until crisp and golden.
4 Combine beef broth, soy sauce, ginger, vegetable oil.
5 Heat grill until hot, sear beef until brown. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
6 CCP: Hold beef at 140 F. or higher for service. Lay warm beef strips over salad, and pour sauce over. Place toasted egg roll
wrappers around the edges.

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/thai_beef_salad.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence