BEEF AND VEGETABLES OVER NOODLES

Made With:

Beverages

V8® 100% Vegetable Juice

The original V8 juice! This uniquely satisfying blend of eight vegetable juices is vitamin-rich and helps your patrons get 2 servings* of vegetables in every nutritious 8-ounce serving for a balanced lifestyle.

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Tip

Amount of thin spaghetti needed for this recipe is 3 lbs.

Nutrition Facts
Serving Size
1 SERVING (1-1/3 CUP BEEF MIXTURE, 1 CUP PASTA)
Amount Per Serving
Calories 352
% Daily Value
Total Fat 9.9g
15%
Saturated Fat 2.9g
15%
Cholesterol 65mg
22%
Sodium 203mg
8%
Total Carbohydrate 37.5g
13%
Dietary Fiber 3.3g
13%
Protein 27g
54%
Vitamin A 26%
Vitamin C 83%
Calcium 7%
Iron 18%
Total Time

40 min.

Serving & Size

1 SERVING (1-1/3 CUP BEEF MIXTURE, 1 CUP PASTA)

Yields

Tender chunks of beef, fresh vegetables, V8® 100% vegetable juice, and noodles combine to make a delicious dish your patrons will love.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1-1/3 CUP BEEF MIXTURE, 1 CUP PASTA)
Amount Per Serving
Calories 352
% Daily Value
Total Fat 9.9g
15%
Saturated Fat 2.9g
15%
Cholesterol 65mg
22%
Sodium 203mg
8%
Total Carbohydrate 37.5g
13%
Dietary Fiber 3.3g
13%
Protein 27g
54%
Vitamin A 26%
Vitamin C 83%
Calcium 7%
Iron 18%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
canola oil 0 33/100  cups
Spanish onion, sliced 2 lb. 1 1/2  qt.
green pepper, sliced 1 lb. cups
red bell pepper, sliced 1 lb. cups
yellow squash, cut diagonally in half, thinly sliced 3 lb. 1 1/2  qt.
garlic, peeled, chopped 0 1/4  cups
basil leaves tbsp.
dried oregano leaves tbsp.
Parmesan cheese, grated
black pepper, ground
1. Heat half of the oil in large sauté pan or tilt skillet. Add onion, green pepper, red pepper, squash, garlic, basil and oregano. Cook and stir until tender-crisp. Remove vegetables.
Weight Measure
beef flank steak, julienne sliced, approx. 2 x 1/2 x1/4-inch 5 lb.
cornstarch 2 oz. 0 1/2  cups
Made With:

Beverages

V8® 100% Vegetable Juice

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V8® 100% Vegetable Juice, 46 oz container cans
2. Heat remaining oil. Add beef. Cook and stir until beef just loses its pink color.

3. Stir cornstarch into vegetable juice, mixing well. Gradually stir juice mixture into skillet. Return vegetable mixture to skillet. Cover and cook for 5 minutes until heated through.
Weight Measure
cooked thin spaghetti, drained 5 lb. 24  cups
CCP: Heat until internal temperature is 165°F. or higher for 15 seconds.

CCP:Hold at 140ºF. or higher. Portion using 1 1/3 cups vegetable mixture over 1 cup spaghetti. Serve with cheese and black pepper.
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