Number of Servings

Ingredients: Quantity:
Cooked Brown Rice 11 cups
JTM Sous Vide Diced Beef 5.0 lbs.
JTM Teriyaki Sauce 2.5 lbs.
Tri-Color Bell Peppers (Strips) 12 oz.

Prep Time: 40 min.     Yields: 22
Desired Yield:



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Pepper Steak Rice Bowl

JTM Products:



Heat Teriyaki sauce

1) Place unopened bag in a full-size perforated pan

2) Heat approximately 30 minutes or until product reaches serving temp. of 145F (HACCP Critical Control Point - 145F for 15 seconds)

3) Once the product has reached internal temperature, place on the serving line or hold hot (HACCP Critical Control Point - 145F or higher) until ready to use until ready to use

3) Open the bag carefully to avoid being burned

***To check the temperature of the product, gently fold over the bag with a thermometer in the fold or place two unopened bags on top of each other with a thermometer between them.


Product should be 145F before serving! ***

Roasted peppers

1. Toss tri-color bell peppers in olive oil to coat. Spread on a baking sheet place in a 350F oven and roast until tender and about 5-6 minutes.

Prepare brown rice

1. Cook WGR brown rice (See Operational Heating Instructions) and hold hot until service. Hold at 140F or above - HACCP Critical Control Point

For best results, thaw product in cooler (<40F) for 48 -72 hrs.

Prepare teriyaki pepper steak

From thawed state (Oven method)

1. Remove contents of bag (meat and juices) and place in a SS pan insert.

2. Cover and place in a 350F oven for approximately 30-45 minutes (to an internal temp of 165F for 15 seconds HACCP Critical Control Point)

3. Remove beef from oven and add heated Teriyaki Sauce and roasted peppers to Sous Vide Beef and blend well. Return to oven uncovered for 15-20 minutes to heat thoroughly and develop flavors.

4. Place in a holding cabinet covered until service. (Hold at 145F or higher HACCP Critical Control Point)

*Note - Cooking times may vary with equipment

Portion: 1/2 cup of WGR brown rice into a bowl with 3/4 cup of the sweet teriyaki beef pepper steak.

Nutritional contribution:

One serving provides: 2.0 oz. M/MA + 1.0 oz. Grain Equivalent + 1/4 cup Red/Orange vegetable

Nutritional information is based on calculations from various databases. The information is believed to be accurate, but does not constitute a guarantee.