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Smart Picks™ Beef Rib with Korean Sun Sauce and Pineapple Rice Peas

Makes 50 servings

Featured Product(s): 3853 | Beef Rib Pattie With BBQ Sauce

Ingredients


Orange Juice 14.0 oz.
Smart Picks™ Beef Rib Pattie 50 - 3.0 oz.
Parboiled Rice, uncooked 2 Quarts
Pineapple Tidbits, including the Juice 1 - #10 Can
Low Sodium Soy Sauce 2.0 oz.
Parboiled Rice 4 Quarts
Garlic Powder 1/2 Teaspoon
Low Sodium Soy Sauce 1/4 Cup
Ground Ginger 1/4 Teaspoon
Fine Ground Black Pepper 1/4 Teaspoon
Garlic Powder 1 Tablespoon
Onion Powder 1 Tablespoon
Sun Butter 1 lb.
Ground Black Pepper 1/2 Teaspoon
Frozen Peas 2 Quarts

Korean Sun Sauce Ingredients
Orange Juice 14.0 oz.
Low Sodium Soy Sauce 2.0 oz.
Garlic Powder 1/2 Teaspoon
Ground Ginger 1/4 Teaspoon
Fine Ground Black Pepper 1/4 Teaspoon
Sun Butter 1 lb.

Pineapple Rice and Peas Ingredients
Parboiled Rice, uncooked 2 Quarts
Pineapple Tidbits, including the Juice 1 - #10 Can
Parboiled Rice 4 Quarts
Low Sodium Soy Sauce 1/4 Cup
Garlic Powder 1 Tablespoon
Onion Powder 1 Tablespoon
Ground Black Pepper 1/2 Teaspoon
Frozen Peas 2 Quarts

Method

  1. In bowl whisk together all of the ingredients, except the Sun Butter, Mix to combine well. Add the Sun Butter and whisk to combine well.
  2. Combine all ingredients, except the Frozen Peas in a 8” steam table pan. Stir to combine well. Place in steamer and cook for 20 minutes. Add the Frozen Peas, stir until well combined. Steam for about an additional 8-12 minutes until the Peas are cooked.
  3. Cook the Rib Patties.
    1. Convection Oven (Frozen State):: Cook at 350°F for 9-11 minutes.
    2. Conventional Oven (Frozen State): Cook at 350°F for 18-20 minutes.
  4. Place ¾ cup Pineapple Rice and Peas on each serving piece. Top with 1 cooked Rib Patty. Top each Rib Patty with ½oz Korean Sun Sauce. Serve.