Noodle Bowl with Shaved Beef2017-04-27
Some of the ideas and stories from our partnership with School Meals That Rock are too good not to share! Like this one from Allen ISD in Allen, Texas.
Allow Shaved Beef to thaw 24hrs. in advance. (41°F)
Wash and Prepare all vegetables using the following cuts:
1 lb Julienne Red Peppers (Chef Knife)
1 lb Julienne Carrots (Manhart J 4x4)
2 cups chopped green (Chef Knife)
CCP: Hold all prepared vegetables for Noodle & Shaved Beef makeup. (41°F)
Boil Pasta using one of the following methods (you can do this the day prior).
a. Pasta Boiler (AHS, LFC, MS)
b. Tilt skillet-preferred for all other schools
CCP: Hold cooked noodles in the pass-thru temporarily, (135°F).
CCP: Turn on the Tilt Skillet or Griddle (MS) and set at 300°F, measure 1/2 cup of oil and distribute throughout the surface of the hot tilt skillet, add shaved beef and with a metal spatula fold the beef generously for about 5-10 min or until temperature reaches 165°F.
Add the warm noodles, prepared vegetables and 1 qt (4 cups) of Orange Sauce. With a metal spatula incorporate all ingredients together by folding generously 2-3 min.
Pre-portion each serving using tongs and a 1 cup spoodle.
Serving: 1 cup (8 oz squat cup)
- 1-5 lb bag Beef, Shaved (JTM)
- 2 ¼ lb dry Barilla Whole Grain Spaghetti
- 4 cups Orange Sauce
- 1 lb EP Fresh Julienned Carrots
- 1 lb EP Fresh Red Peppers
- 2 cups chopped Green Onion
- ½ cup Canola Oil
Chef Recommended Cuts
- Whole Grain Spaghetti
This information is per serving.