MEAT, FISH, AND POULTRY  No.L 062 00 YAKISOBA (BEEF AND SPAGHETTI) 27 mg 1002 mg 70 mg 8 g 30 g 31 g 329 cal Calcium Sodium Cholesterol Fat Protein Carbohydrates Calories Yield 100 1 Cup Portion Ingredient BEEF,OVEN ROAST,TEMPERED WATER,BOILING SALT SPAGHETTI NOODLES,DRY COOKING SPRAY,NONSTICK ONIONS,FRESH,CHOPPED PEPPERS,GREEN,FRESH,CHOPPED WATER SOY SAUCE SALT GARLIC POWDER GINGER,GROUND PEPPER,BLACK,GROUND ONIONS,GREEN,FRESH,CHOPPED Issue Measure Weight 25 lbs 50-1/8 lbs 1-2/3 oz 8 lbs 1 oz 4-1/4 lbs 4-1/4 lbs 4-1/8 lbs 1-5/8 lbs 3-1/8 oz 1 oz 1 oz 3/8 oz 11-1/8 oz 6 gal 2-2/3 tbsp 2 gal 5/8 qts 2 tbsp 3 qts 3 qts 1 cup 2 qts 2-1/2 cup 1/4 cup 1-1/3 tbsp 3-1/3 tbsp 1/4 cup 1-1/3 tbsp 1 tbsp 3-1/2 cup 4-3/4 lbs 5-1/4 lbs Method Trim excess fat from roast.  Slice beef into thin slices, 1/4-inch or less.  Cut slices into strips 2-1/4x2-inches. Add salt to boiling water.  Slowly add spaghetti while stirring constantly until water boils again.  Cook spaghetti in water until tender, about 10 to 12 minutes, stirring occasionally.  Do not over cook.  Drain thoroughly. Spray steam-jacketed kettle or tilt fry pan with non-stick cooking spray.  Cook beef 3 to 4 minutes or until beef begins to lose red color, stirring constantly. Add onions and peppers; cook 4 minutes or until beef is done and vegetables are tender-crisp, stirring constantly.  CCP:  Internal temperature of beef must reach 145 F. or higher for 15 seconds. Combine water, soy sauce, garlic powder, ginger, and pepper.  Add to meat mixture.  Stir to distribute seasonings. Add spaghetti and green onions; stir until thoroughly mixed.   CCP:  Internal temperature must reach 145 F. or higher for 15 seconds.  Hold at 140 F. or higher for service. 1 2 3 4 5 6 Notes 1   In Step 1, 18 pounds 12 ounces of ready-to-use beef cut for fajitas may be used per 100 portions.  Cut into 2-inch pieces.