Yield: 50
Author:

Halal Barbacoa Beef Street Tacos

Prep time: 30 MinCook time: 40 MinInactive time: 24 HourTotal time: 25 H & 10 M

NSLP/SBP CREDITING: 1 cup (8 fl oz spoodle) provides 2 oz eq meat/meat alternate, ⅛ cup dark green vegetable, ⅛ cup red/orange vegetable, and ¼ cup additional vegetable.


Halal compliance note:

All products supplied by Five Pillars Butchery are 100% halal-certified and USDA-inspected. When preparing this recipe, ensure the following are halal-certified: soy sauce, beef broth, and any spice blends used. This recipe contains no pork products or alcohol-derived ingredients. Strawberry jam is used in place of any wine-based sweetener. Edamame is a legume and halal-compliant.

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Ingredients

Instructions

  1. Combine beef, soy sauce, ⅓ cup 2 tsp cornstarch, 2 Tbsp 1½ tsp ginger, 1 Tbsp garlic, black pepper, red pepper flakes, rice vinegar, strawberry jam, salt, and sugar in a large bowl. Stir well. Cover tightly and refrigerate 12–24 hours.
  2. Critical Control Point: Cool to 41°F or lower within 4 hours during marinating.
  3. Place marinated beef in a large stock pot uncovered over high heat for 2–3 minutes, stirring constantly.
  4. Add 2 cups halal beef broth. Heat to a rolling boil, allowing mixture to thicken. Set remaining broth aside.
  5. Add green onions. Critical Control Point: Heat to 165°F or higher for at least 15 seconds.
  6. Critical Control Point: Hold for hot service at 140°F or higher. Transfer 2 qt (about 4 lb 8 oz) beef mixture to each steam table pan (12" x 20" x 2½"). For 50 servings, use 2 pans.
  7. Boil broccoli in a large stock pot for 60 seconds or until bright green. Drain in a colander.
  8. Heat canola oil in a large stock pot. Add boiled broccoli, edamame, carrots, onions, and remaining ginger and garlic. Sauté uncovered 2–3 minutes, stirring occasionally.
  9. Add remaining halal beef broth. Heat to a rolling boil. Add remaining cornstarch and water. Stir well until thickened. Critical Control Point: Heat to 135°F or higher.
  10. Pour 1 gal 1 qt (8 lb 1 oz) vegetable mixture over beef in each steam table pan. Stir well.
  11. Critical Control Point: Hold for hot service at 135°F or higher. Portion with 8 fl oz spoodle (1 cup).

Notes

YIELD & EQUIPMENT

50 servings: About 25 lb 6 oz · About 3 gal 2¾ cups · 2 steam table

pans (12" x 20" x 2½")

100 servings: About 50 lb 12 oz · About 6 gal 1 qt 1½ cups · 4 steam table pans

Cooking Process #3: Complex food preparation.

Nutrition Facts

Calories

204

Fat

6 g

Sat. Fat

1 g

Carbs

27 g

Fiber

4 g

Net carbs

27 g

Sugar

15 g

Protein

12 g

Sodium

384 mg

Cholesterol

18 mg

Per serving: 1 cup (8 fl oz spoodle)

USDA verified

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