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PEPPER STEAK STIR FRY

Made With:

Product

Pace® Picante Sauce Mild Heat Ready to Use Multi-Purpose Sauce

Pace® Picante Sauce- Mild

Smoothly blended tomatoes, chunks of savory onions and of course, our famously fresh, hand-picked jalapeños, make Pace® Picante sauce the perfect ingredient or dip.

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Nutrition Facts
Serving Size
1-1/2 CUP)
Amount Per Serving
Calories 430
% Daily Value
Total Fat 5.6g
9%
Saturated Fat 1.5g
8%
Cholesterol 70mg
23%
Sodium 602mg
25%
Total Carbohydrate 60g
20%
Dietary Fiber 2.5g
10%
Protein 32.8g
66%
Vitamin A 6%
Vitamin C 35%
Calcium 3%
Iron 33%
Total Time

35 min.

Serving & Size

1-1/2 CUP)

Yields

Picante sauce, soy sauce & ginger give an east-west kick to this pretty pepper-steak stir-fry.

Nutrition Facts

Nutrition Facts
Serving Size
1-1/2 CUP)
Amount Per Serving
Calories 430
% Daily Value
Total Fat 5.6g
9%
Saturated Fat 1.5g
8%
Cholesterol 70mg
23%
Sodium 602mg
25%
Total Carbohydrate 60g
20%
Dietary Fiber 2.5g
10%
Protein 32.8g
66%
Vitamin A 6%
Vitamin C 35%
Calcium 3%
Iron 33%

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

Made With:

Product

Pace® Picante Sauce Mild Heat Ready to Use Multi-Purpose Sauce

Pace® Picante Sauce- Mild

View Product
Weight Measure
Pace® Picante Sauce- Mild 3  cups
water 2  cups
reduced sodium soy sauce 3/4  cups
cornstarch 33/100  cups
ground ginger 1  tbsp.
1. In bowl, whisk together Picante Sauce, water, soy sauce, cornstarch and ginger. Set aside.
Weight Measure
vegetable oil 3  tbsp.
boneless beef round steak, strips 6 lb.
2. In large skillet or wok heat oil over high heat; add beef to skillet and stir-fry 1-2 minutes.
Weight Measure
red bell pepper, cut into thin strips 28 oz. 1 1/2  qt.
mushrooms, sliced 2 lb. 1 1/2  qt.
garlic, peeled, minced 1 1/2  tbsp.
green onion, minced 6 oz. 3  cups
3. Add peppers, mushrooms and garlic to skillet and stir-fry 3 minutes.

4. Stir in scallion.

5. Add Picante-soy mixture and cook and stir until mixture thickens, about 2 minutes. CCP: Heat until internal temperature is 165°F. or higher for 15 seconds. CCP: Hold at 140°F. or higher.
Weight Measure
cooked white rice, hot 1 1/2  gallons
5. To Serve: Scoop 1 cup hot rice into a soup plate and ladle 1 1/2 cups hot vegetable-beef mixture over rice.

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