Instructions: PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN

1. 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; REFRIGERATE FOR USE IN STEP 3.

2. COOK SPAGHETTI IN BOILING, SALTED WATER UNTIL TENDER, ABOUT 10 MINUTES. DRAIN FOR USE IN STEP 5.

3. USING SALAD OIL OR SHORTENING AS NEEDED TO PREVENT STICKING, SAUTE BEEF IN SMALL BATCHES IN ROASTING PAN UNTL PINK COLOR DISAPPEARS. REMOVE FROM PAN. SPRINKLE SALT, PEPPER,AND SOY SAUCE OVER MEAT.

4. SAUTE PEPPERS, ONIONS, AND GARLIC IN SALAD OIL OR MELTED SHORTENING UNTIL STEAMING, STIRRING CONSTANTLY, ABOUT 2 MINUTES.

PLACE AN EQUAL AMOUNT OF MIXTURE IN EACH PAN.

5. ADD EQUAL AMOUNTS BEEF AND SPAGHETTI, MIX LIGHTLY.

6. BAKE FOR 20 MINUTES OR UNTIL HEATED THOROUGHLY.

NOTE:

1. IN STEP 4, 9 LB 12 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 8 LB PEPPERS DICED 1/2 INCH AND 14 OZ FRESH GREEN ONIONS WITH TOPS A.P. WILL YIELD 12 OZ GREEN ONIONS CUT IN 1/4 INCH PIECES.

NOTE:

2. IN STEP 4, 13 OZ (2 1/2 CUPS) DRY ONIONS CHOPPED (14 OZ A.P.) MAY BE USED.

NOTE:

3. IN STEP 4, 1 1/3 TBSP (4 CLOVES) DRIED GARLIC MAY BE USED.

MINCE AND FRY WITH PEPPERS.

NOTE:

4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.

SERVING SIZE: 1 1/4 CUP

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