Source: U.S. Department of Defence
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Yakisoba (Beef and Spaghetti)
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 062 00
YAKISOBA (BEEF AND SPAGHETTI)
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
329 cal
31 g
30 g
8g
70 mg
1002 mg
27 mg
Ingredient
Weight
Measure
Issue
BEEF,OVEN ROAST,TEMPERED
25 lbs
WATER,BOILING
50-1/8 lbs
6 gal
SALT
1-2/3 oz
2-2/3 tbsp
SPAGHETTI NOODLES,DRY
8 lbs
2 gal 5/8 qts
COOKING SPRAY,NONSTICK
1 oz
2 tbsp
4-1/4 lbs
3 qts
4-3/4 lbs
ONIONS,FRESH,CHOPPED
PEPPERS,GREEN,FRESH,CHOPPED
4-1/4 lbs
3 qts 1 cup
5-1/4 lbs
WATER
4-1/8 lbs
2 qts
1-5/8 lbs
2-1/2 cup
SOY SAUCE
SALT
3-1/8 oz
1/4 cup 1-1/3 tbsp
GARLIC POWDER
1 oz
3-1/3 tbsp
GINGER,GROUND
1 oz
1/4 cup 1-1/3 tbsp
PEPPER,BLACK,GROUND
3/8 oz
1 tbsp
11-1/8 oz
3-1/2 cup
ONIONS,GREEN,FRESH,CHOPPED
Method
1 Trim excess fat from roast. Slice beef into thin slices, 1/4-inch or less. Cut slices into strips 2-1/4x2-inches.
2 Add salt to boiling water. Slowly add spaghetti while stirring constantly until water boils again. Cook spaghetti in water until
tender, about 10 to 12 minutes, stirring occasionally. Do not over cook. Drain thoroughly.
3 Spray steam-jacketed kettle or tilt fry pan with non-stick cooking spray. Cook beef 3 to 4 minutes or until beef begins to lose red
color, stirring constantly.
4 Add onions and peppers; cook 4 minutes or until beef is done and vegetables are tender-crisp, stirring constantly. CCP: Internal
temperature of beef must reach 145 F. or higher for 15 seconds.
5 Combine water, soy sauce, garlic powder, ginger, and pepper. Add to meat mixture. Stir to distribute seasonings.
6 Add spaghetti and green onions; stir until thoroughly mixed. CCP: Internal temperature must reach 145 F. or higher for 15
seconds. Hold at 140 F. or higher for service.
Notes
1 In Step 1, 18 pounds 12 ounces of ready-to-use beef cut for fajitas may be used per 100 portions. Cut into 2-inch pieces.
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| Yield: 100 | Portion: 1 Cup |
| Calories: | 329 cal |
| Carbohydrates: | 31 g |
| Protein: | 30 g |
| Fat: | 8g |
| Cholesterol: | 70 mg |
| Sodium: | 1002 mg |
| Calcium: | 27 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BEEF,OVEN ROAST,TEMPERED | 25 lbs | ||
| WATER,BOILING | 50-1/8 lbs | 6 gal | |
| SALT | 1-2/3 oz | 2-2/3 tbsp | |
| SPAGHETTI NOODLES,DRY | 8 lbs | 2 gal 5/8 qts | |
| COOKING SPRAY,NONSTICK | 1 oz | 2 tbsp | |
| ONIONS,FRESH,CHOPPED | 4-1/4 lbs | 3 qts | 4-3/4 lbs |
| PEPPERS,GREEN,FRESH,CHOPPED | 4-1/4 lbs | 3 qts 1 cup | 5-1/4 lbs |
| WATER | 4-1/8 lbs | 2 qts | |
| SOY SAUCE | 1-5/8 lbs | 2-1/2 cup | |
| SALT | 3-1/8 oz | 1/4 cup 1-1/3 tbsp | |
| GARLIC POWDER | 1 oz | 3-1/3 tbsp | |
| GINGER,GROUND | 1 oz | 1/4 cup 1-1/3 tbsp | |
| PEPPER,BLACK,GROUND | 3/8 oz | 1 tbsp | |
| ONIONS,GREEN,FRESH,CHOPPED | 11-1/8 oz | 3-1/2 cup |
| Method: | |
|
1 Trim excess fat from roast. Slice beef into thin slices, 1/4-inch or less. Cut slices into strips 2-1/4x2-inches. 2 Add salt to boiling water. Slowly add spaghetti while stirring constantly until water boils again. Cook spaghetti in water until tender, about 10 to 12 minutes, stirring occasionally. Do not over cook. Drain thoroughly. 3 Spray steam-jacketed kettle or tilt fry pan with non-stick cooking spray. Cook beef 3 to 4 minutes or until beef begins to lose red color, stirring constantly. 4 Add onions and peppers; cook 4 minutes or until beef is done and vegetables are tender-crisp, stirring constantly. CCP: Internal temperature of beef must reach 145 F. or higher for 15 seconds. 5 Combine water, soy sauce, garlic powder, ginger, and pepper. Add to meat mixture. Stir to distribute seasonings. 6 Add spaghetti and green onions; stir until thoroughly mixed. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service. Notes 1 In Step 1, 18 pounds 12 ounces of ready-to-use beef cut for fajitas may be used per 100 portions. Cut into 2-inch pieces. |
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