HAMBURGER YAKISOBA (GROUND BEEF)

Ingredients

SALT
1-1/4 oz
2 tbsp
BEEF,GROUND,BULK,RAW,90%
Ingredient Weight Measure Issue
SPAGHETTI NOODLES,DRY 6 lbs 1 gal 2-1/2 qts
WATER,BOILING 33-1/2 lbs 4 gal
LEAN 30 lbs
PEPPERS,GREEN,FRESH,JULIENNE 5-1/4 lbs 1 gal 6-3/8 lbs
ONIONS,FRESH,CHOPPED 4-1/4 lbs 3 qts 4-3/4 lbs
SOY SAUCE 1-1/4 lbs 2 cup
SALT 2-1/2 oz 1/4 cup 1/3 tbsp
GARLIC POWDER 3/4 oz 2-2/3 tbsp
GINGER,GROUND 3/4 oz 1/4 cup 1/3 tbsp
PEPPER,BLACK,GROUND 1/3 oz 1 tbsp
WATER 4-1/8 lbs 2 qts
ONIONS,GREEN,FRESH,SLICED 12-1/3 oz 3-1/2 cup 13-3/4 oz

Method

1 Cook spaghetti in salted water until tender, 10 to 12 minutes.
2 Cook beef in steam-jacketed kettle or stock pot until beef loses its pink color, stirring to break apart. Drain and skim off excess fat.
3 Combine beef with onions, peppers, soy sauce, salt, garlic powder, ginger, and pepper. Cook until onions are tender, about 10
minutes. CCP: Internal temperature must reach 155 F. or higher for 15 seconds.
4 Add water, green onions, and spaghetti. Mix thoroughly. Heat to serving temperature. CCP: Internal temperature must reach 155
F. or higher for 15 seconds. Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
393 cal 24 g 35 g 16 g 106 mg 813 mg 28 mg

Portion

1 Cup

Yield

100


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