|18 3/4 lb||Beef fajita pattie strips|
|2 4/5 lb||Green peppers, raw, large chop|
|2 4/5 lb||Red peppers, raw, large chop|
|7 c||Chopped scallions (top and bulb), raw|
|1 gal||Hot water (180°-190°F)|
|2 bags||Foothill Farms® Kung Pao Sauce Mix (#V443)|
|6 lb||Spaghetti, whole grain|
|3 qts||Hot water (180°-190°F)|
|3 bags||Foothill Farms® Asian Noodle Seasoning (#S141)|
To prepare beef: Remove fajita strips from freezer. Place in a single layer on a clean pan. Convection Oven: Bake from frozen 350°F for 15 - 20 minutes or until internal temperature reaches 165°F. Conventional Oven: Bake from frozen at 375°F for 25 - 30 minutes or until internal temperature reaches 165°F. Flat Grill: Add a small amount of oil to the medium heat section of the grill (350°F). Cook frozen product for 3 - 4 minutes or until internal temperature reaches 165°F, turning frequently to avoid overcooking. CCP: Heat to 165°F or higher for at least 15 seconds.
Steam peppers until al dente or leave raw.
To prepare sauce: Pour 1 gal hot water into mixing container. Pour contents of both packages of Kung Pao Sauce Mix into water while vigorously stirring with a wire whisk. Continue stirring until mix is dissolved and sauce is smooth. Set aside.
Remove fajita strips from oven. Divide heated beef, peppers and onions evenly into 5 full-size steamtable pans. Pour sauce evenly over beef, peppers and onions.
To prepare noodles: Cook noodles according to al dente package directions. Drain and rinse in cool water to stop cooking. While noodles are cooking, add contents of Noodle Seasoning packets to 3 qt hot water. Mix well and let sauce sit at least 5 minutes. Pour sauce over noodles and toss to coat. Sauce will absorb into noodles. Divide noodles equally among 3 half pans for service.
Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F.
Serve 1/2 c Asian Noodles with 4.75 oz Kung Pao Beef