1. Thai Beef Sauce – mix all ingredients in an 8 qt Cambro or equal size container. Wisk to bring together. (*use an immersion blender for better emulsification)
2. Thai Basil Beef - From a thawed state, remove from pouch and arrange in a single layer in a 2-inch hotel pan. Break up any large pieces.
3. Add peppers and onions. Toss with sauce and then cover with foil.
4. In a heated convection oven cook at 350°F for 20-22 minutes or until internal temperature reaches 145°F and drain off excess fat after cooking.  Hold hot for hot service.
5. Tostones – heat according to manufacturer's instructions. Hold hot for hot service

To Build Tostones:

       *Chef’s note, garnish each hotel pan of beef with fresh herbs as you bring it to the line, or serve fresh herbs in plastic souffle cup for quicker service.

1. Place 4 oz. Tostones (plantains) of bottom of plate.
2. Using a #6 scoop, serve 5 oz. of the Thai Basil Beef over the top.
3. Garnish with additional fresh herbs if desired.
4. Serve hot.