|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)|
|7 1/2 lb||Rice, Brown, Long Grain, Parboiled|
|3 bags||Foothill Farms® Asian Stir Fried Rice Seasoning (#S140)|
|10 1/2 qts||Hot water|
|9 oz||Butter (optional)|
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 rice: In three 2” full-size steam table pan, combine 3 ½ qts hot water, 2 ½ lb parboiled brown rice, contents of one Rice Seasoning packet and 3 oz butter (optional) to each pan. Stir well. Cover with foil or pan lid and bake in a 350°F conventional oven 30-35 minutes. Remove from oven and stir well. Return to oven for approximately 10 more minutes, or until water is absorbed.
Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F.
Serve 1/2 c Asian Stir Fried Rice with 4.75 oz Kung Pao Beef.