Teriyaki Skirt Steak Ramen
INSTRUCTIONS
50 SERVINGS
1. Preheat the braising pan to 375°F. 2. Wash and chop the carrots, onions, and bell peppers thoroughly. 3. Cook the ramen noodles in boiling water for 4 ½ minutes. Drain and rinse under cold water to stop the cooking process. Set aside. 4. Add vegetable oil to the braising pan. 5. Grill the marinated skirt steak for 4-5 minutes per side, or until it reaches an internal temperature of 145°F. Let the steak rest for 5 minutes before slicing. 6. Thinly slice the steak against the grain into bite- sized strips. 7. Add the chopped vegetables to the braising pan and stir fry for 5-7 minutes, or until the vegetables are slightly tender. 8. Add the cooked skirt steak, water, low-sodium teriyaki glaze, and cooked ramen noodles to the braising pan with the vegetables. Stir everything together and cook for an additional 1-2 minutes until everything is heated through. 9. Transfer the Teriyaki Beef Ramen to hotel pans for serving.
INGREDIENTS
• • •
10 lbs. Skirt Steak (trimmed) 2 qt. 1.5 cups Carrots (chopped) 2 qt. 1.5 cups Onions (chopped)
• 2 qt. 1.5 cups. Green Bell Peppers (chopped) • 1 pt. Water • 1 pt. 1.25 cup Low-Sodium Teriyaki Glaze • 1 cup Vegetable Oil • 34 Ramen Noodle Cakes
Calories: 482 Carbohydrate: 53.5g Total Fat: 19g Fiber: 5.6g Saturated Fat: 2.2g Total Sugar: 14g
Trans fat: 0g Added Sugar: 10g Cholesterol: 55mg Protein: 26.8g Sodium: 699mg
CREDITS: Meat/Meat Alternative (M/MA): 2 oz. eq. • Grains: 2 oz. eq. • Vegetables: 1/2 cup eq.
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