Recipe

Pear Glazed Beef Yakisoba

Yield: 40 Servings

1 Serving = 1 1/2 cup or #6 scoop

Source: Pacific Northwest Canned Pear Service

Method

Ingredients

1 lb

1 lb

1 lb

16 oz bag

5 lb

2 quart

4 Cups

3/4 Cup

3/4 Cup

10 lb

3/4 Cup

3/4 Cup

2 Cups

Yellow Onion

Red Bell Pepper

Green Bell Pepper

Coleslaw Mix with Carrots

Spaghetti Noodles

Pear Glaze Yakisoba Sauce (recipe follows)

Soy Garlic Pears (recipe follows)

Granulated Garlic

Granulated Onion

Beef, Raw, Fajita Seasoned

Granulated Onion

Black Pepper

Green Onion

Pear Glaze (Yakisoba Sauce)

Ingredients

3/4 Cup

2 #10 Cans, drained

1 1/2 Cup

1 1/2 Cup

1/2 Cup

2 tsp

1 Tbsp

1 Tbsp

Cornstarch

Canned Pears, Diced

Soy Sauce, Low Sodium

Granulated Garlic

Brown Sugar

Red Pepper Flakes

Black Pepper

Granulated Onion

Soy Garlic Pears

Ingredients

2 #10 Cans, drained

1/2 Cup

1 1/2 Tbsp

1/2 Cup

Canned Pears, Diced

Soy Sauce, Low Sodium

Granulated Garlic

Brown Sugar

  1. Thinly slice red and green bell peppers, thinly slice onions. set aside for future use.

  2. Prepare sub recipe Pear glazed yakisoba sauce.

  3. Prepare sub recipe Soy garlic pears.

  4. Over a medium high heat utilizing a tilt skillet, sauté the beef fajita meat, until fajita meat reaches and internal temperature of 165°F. 

  5. Slowly add bell peppers and onions.  Sauté for 8 minutes.

  6. Season fajita meat with granulated garlic, onion powder, black pepper and green onion.

  7. Add cabbage and allow cabbage to sauté for 5 minutes.

  8. Turn heat off and assemble pear glazed beef yakisoba.

To Assemble

  1. In a 2-inch full  steam table pan add cooked noodles and soy garlic pears to cooked fajita meat and mix until well combined.

  2. Slowly pour pear glaze sauce over pasta, slightly tossing to coat all of the pasta.

  3. Serve in a 2-inch full pan. Garnish with green onions.

Method

  1. Drain pears completely, set aside juice. You will utilize reserved pear juice.

  2. Set aside drained pears for future use.

  3. Combine cornstarch and water to make a slurry.

  4. Over medium heat,  add all ingredients except the cornstarch slurry to a medium size sauce pan and bring to a boil.

  5. Once sauce has begun to boil, immediately turn your heat to low and slowly start to add the cornstarch slurry until sauce starts to thicken.

  6. Once thickened, remove from heat and set aside to make beef yakisoba.

Method

  1. Pears should be drained completely.

  2. Over a medium heat add all ingredients to a sauté pan.

  3. Sauté pears for 10 minutes until pears are slightly soft and golden brown around the edges.

  4. Set aside to prepare Pear glazed beef yakisoba.