Number of Servings

Ingredients: Quantity:
Avocados, Diced 2 C
Cherry Tomatoes, Halves 2 C
Cilantro, Chopped, Rinsed 3 T
Crinkle Cut Steak Fries 3 lbs
Cucumbers, Peeled, Seeded, Diced 2 C
JTM Beef Sous Vide 5 lbs
JTM General Tso's Sauce 2.5 lbs
Lime Juice 3 T

Prep Time: 45 min.     Yields: 24
Desired Yield:

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Asian "Steak" Fries

JTM Products:

Instructions:

Pre-preparation

Assemble Salad:

1. Cut Cherry tomatoes in halves, dice Avocados, dice Cucumbers and chop fresh Cilantro.

2. Combine all ingredients in a mixing bowl, add fresh lime juice and season with Salt and Pepper.

3. Reserve under refrigeration until ready to serve. Hold at <40F - HACCP Critical Control Point.



Prepare oven baked fries

1. Prepare fries according to mfr. indstructions and hold hot 140F or higher.



Heat JTM General Tso's 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.

DO NOT PUNCTURE THE BAGS!

Product should be 145F before serving! ***



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



Prepare Asian Steak

From thawed state (Oven method)

1. Remove contents of bag (meat and juices) and place in a SS pan insert. Evenly break up the Sous Vide Beef to ensure proper mixing.

2. Add General Tso's sauce and blend well. Cover and place in a 350F oven for approximately 25-30 minutes.

3. Finish cooking uncovered for an additional 15-20 minutes (to an internal temp of 165F for 15 seconds HACCP Critical Control Point).

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



Assemble Asian Steak Fries:

1. Place 1/2 cup of French Fries on a plate.

2. Portion 3.28 oz of Asian Beef over Fries.

3. Garnish with 1/4 cup of Tomato-Cucumber Salsa.



Nutritional contribution:

Asian Steak Fries= 2m/ma + 1/2 cup Starchy Vegetable

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