Frank's Recipes! Yakisoba for 100

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Yakisoba for 100

Servings: 100 Portions (2 Pans)
Portions: 1 1/4 Cups Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Oven

25 lb. beef, oven roast, partially thawed
2 gallon (8 lb) peppers, sweet, fresh, diced 1/2-inch
1 quart (12 oz) onions, green, fresh, with tops, cut in 1/4-inch pieces
1 1/3 tablespoon (4 cloves) garlic, dry, minced
6 lb. spaghetti, broken in 2-inch pieces
3 tablespoon (2 oz) salt
1 quart (2 lb) salad oil or shortening, melted
1/4 cup (2 3/4 oz) salt
1 1/3 tablespoon pepper, black
1 cup soy sauce
1/2 cup (4 oz) salad oil or butter or margarine, melted

Trim excess fat from roast. Machine slice beef into thin slices, 1/8-inch or less. Cut
slices into strips 2-inches long and 1/2-inch wide. Cover; set aside and refrigerate.

Prepare peppers, onions, and garlic, cover; set aside and refrigerate.

Add 3 tablespoon salt to 4 gallon water; bring to a boil. Cook spaghetti in boiling, salted water
until tender, about 10 minutes. Drain; set aside.

Using salad oil or shortening as needed to prevent sticking, saute meat in small batches
in roasting pan until pink color disappears. Remove from pan. Sprinkle 1/4 cup salt,
pepper, and soy sauce over meat. Saute peppers, onions, and garlic in 1/2 cup salad oil
or melted shortening until steaming, stirring constantly, about 2 minutes. Add meat and
spaghetti, mix lightly. Place an equal amount of mixture in each pan. Brush top of
mixture with butter or margarine. Bake for 20 minutes or until heated thoroughly.

NOTE:
9 lb 12 oz fresh sweet peppers A.P. will yield 8 lb peppers diced 1/2-inch and 15 oz
fresh green onions with tops A.P. will yield 12 oz green onions cut in 1/4-inch pieces.

13 oz (2 1/2 cups) dry onions chopped (14 oz AP.) may be used.

Other sizes and types of pans may be used.