Number of Servings

Ingredients: Quantity:
cabbage (finely shredded) Red & Green 16 oz.
carrots (matchstick) 6 oz.
fresh cilantro ( minced) 2 T
JTM Asian Base sauce 1.25 lbs.
JTM General Tso's sauce 1.25 lbs.
JTM Sous Vide diced beef 5.0 lbs.
JTM sriracha sauce 2 oz.
JTM sweet chili sauce 6 oz.
onions (finely shredded) 2 oz.
powdered ginger 1 T
Ranch dressing 8 oz.
Rich's WG flatbreads 24 ea.

Prep Time: 60 min.     Yields: 24
Desired Yield:



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Korean Beef Street Tacos

JTM Products:



Slaw recipe:

1. Combine shredded cabbage with onions, carrots, cilantro, sweet chili sauce and sriracha and blend well.

2. Reserve for service holding chilled (45F or lower) until ready to assemble tacos.

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

Prepare Korean Beef

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. Combine asian base and general tso's sauce(s) with powdered ginger and blend well, then add to the sous vide beef

3. Place sauce and beef mixture in a 350F oven uncovered and cook for approx. 30-45 minutes (to an internal temperature of 165F for 15 seconds--HACCP Critical Control Point)

4. Remove from oven then place in a holding cabinet covered until service. (Hold at 145F or higher HACCP Critical Control Point

To assemble tacos

1. Remove sous vide beef from warmer and shred with forks or with your hands

2. warm tortillas before assembing on griddle, oven or in warmer

3. Top each flatbread with:

1 tbsp of sriracha slaw

2 tbsp of shredded Korean beef

drizzle of ranch dressing

Serving is 2 street tacos

Nutritional contribution:

One serving provides: 2.0 oz. M/MA and 2 oz. Grain Equivalent

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