| Ingredient |
Quantity |
Method |
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|
Sanitize work area with bleach & water solution.
Wash hands.
Put on food service gloves.
Place baking paper on sheet pans.
Place Mega Minis Beef Bites in a single layer onto sheet pans.
Hold under refrigeration until cooking.
Place Mega Minis Beef Bites into a preheated 350°F convection, 375°F conventional oven and heat to a minimum of 145°F, approximately 8-10 minutes. Record temperature on temperature log sheet. |
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Condiments
|
|
|
|
Wasabi cream dipping sauce see recipe 1 5 oz per pc cup
|
75 oz |
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|
Roast the onions and green bell peppers on a sheet pan lined with baking paper to a minimum of 145°F, approximately 6-8 minutes. Record temperature on temperature log sheet. |
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Place the heated Mega Minis Beef Bites into a 4"" hotel pan lined with bakingpaper. Cover with plastic wrap until ready to assemble.
Place roasted onions and peppers into a 2"" hotel pan and cover with plastic wrap until ready to assemble.
Hold in warmer- keep Mega Minis Beef Bites and sauteed onions and peppers at a minimum internal food temperature of 140°F. |
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To build Teriyaki Beef Fajita Tacos arrange 1-ounce of seasoned rice down the middle of the flour tortilla. Top the rice with .75 ounces of roasted onions and peppers and 2 Mega Minis Beef Bites. Top the Beef Bites with .75 ounces of cucumber pico.
Keep assembled Tacos in 2"" hotel pans and place into the warmer uncovered until ready to serve.
Hold in warmer- keep Beef Fajita Tacos at a minimum internal food temperature of 140°F.
Record temperature of product on temperature log sheet.
Serve Teriyahki Beef Fajita Tacos with a gloved hand, tongs or spatula. One taco per serving. |
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|
Seasoned White Rice
|
|
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|
Cooked white rice
|
49 oz |
|
|
Lime juice fresh squeezed
|
oz |
|
|
Cilantro chopped
|
oz |
|
|
Chipotle chile powder
|
1-1/2 tsps |
|
|
Sanitize work area with bleach & water solution.
Wash hands.
Put on food service gloves.
Combine the cooked rice, lime juice, cilantro and chipotle powder until ingredients are evenly dispersed.
Place the seasoned white rice in 2"" hotel pans and cover with plastic until ready to assemble.
Hold in warmer- keep seasoned white rice at a minimum internal food temperature of 140°F. |
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Ginger Marinated Cucumber Pico
|
|
|
|
Cucumber peeled seeded and cut into a 1 4 dice
|
33-1/2 oz |
|
|
Pickled ginger minced
|
1 oz |
|
|
Rice wine vinegar unseasoned
|
2 oz |
|
|
Sambal chile sauce commercially prepared
|
oz |
|
|
Cilantro stems removed chopped
|
oz |
|
|
Sanitize work area with bleach and water solution.
Wash hands.
Put on food service gloves.
Prepare all vegetables.
Combine cucumber, pickled ginger, rice wine vinegar, sambal and cilantro in a stainless steel bowl until completely incorporated.
Cover and hold under refrigeration until ready to portion/serve.
Record temperature of product on temperature log sheet. |
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Wasabi Cream Dipping Sauce
|
|
|
|
Fat free sour cream
|
70 oz |
|
|
Wasabi commercially prepared
|
5 oz |
|
|
Sanitize work area with bleach and water solution.
Wash hands.
Put on food service gloves.
Combine sour cream and wasabi in a stainless steel bowl until completely incorporated.
Cover and hold under refrigeration until ready to portion/serve.
Record temperature of product on temperature log sheet. |
|
Nutrition Facts
-
Serving Size:
(185.00g)
- Servings Per Container:
- Amount Per Serving
- Calories
280.00
Calories from Fat
80.00
% Daily Value*
-
14.00%
Total Fat
9.00g
-
15.00%
Saturated Fat
3.00g
-
8.00
%Cholesterol
25.00
mg
-
22.00
%Sodium
520.00
mg
-
12.00
%Total Carbohydrate
36.00
-
Vitamin C
15.00
%Vitamin A
10.00
%
Iron
15.00
%Calcium
8.00
%
* Percent daily values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and/or addition of ingredients, or use of a particular cooking technique.