Recipes for a Crowd

1 Slice beef very thin (shave). Place beef in steam table pans.
2 Prepare broth according to manufacturer's instructions on label. Add steak sauce, catsup, and red pepper sauce to broth. Bring to a
boil.
3 Dissolve cornstarch in water. Slowly add mixture to broth while stirring vigorously with a wire whip. Boil 2 minutes, or until
cloudiness from cornstarch becomes clear. Stir in peanut butter.
4 Divide the sauce between the two pans of shredded beef.
5 Cover and bake in 350 F. convection oven with fan on for 10 minutes. CCP: Internal temperature must reach 140 F. or higher for
15 seconds. Hold at 140 F. or higher for service.
6 ANGEL HAIR PASTA: Add salt to boiling water. Quickly scatter noodles into boiling water in small batches. This prevents
noodles from sticking together. Stir periodically while adding noodles.
7 Cook pasta 6-8 minutes, or until white center no longer appears when a test noodle is cut in half. Stir frequently during cooking
time. Begin testing for doneness after 8 minutes. Cooking times vary, depending upon noodle size. Drain immediately. Rinse
excess starch from pasta with HOT tap water.
8 Divide pasta evenly between four steam table pans. Add 1/2 cup vegetable oil to each pan of pasta. CCP: Hold for service at 140
F. or higher for service.
9 Serve 8 oz ladle of beef over one cup noodles. Garnish with chopped green onion and crushed red pepper.