Recipe Yield:
Amount Item
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)
  1. 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.

  2. Steam peppers until al dente or leave raw.

  3. 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.

  4. 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.

  5. 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.

  6. Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F.

  7. Serve 1/2 c Asian Noodles with 4.75 oz Kung Pao Beef