1 batch Pear Glaze (Yakisoba Sauce), recipe follows
1 batch Soy Glazed Pears, recipe follows
1 batch Beef Fajita Meat, recipe follows
1 16-ounce bag coleslaw mix with carrots
1 pound spaghetti noodles, cooked to very al dente
⅓ cup sliced green onion
Pear Glaze (Yakisoba Sauce)
2 (15-ounce) cans Pacific Northwest Canned Pears, diced, in extra light syrup, drained, juice reserved for glaze
2 tablespoons cornstarch
Water, as needed
¼ cup soy sauce
1 teaspoon granulated garlic
1-½ tablespoons brown sugar
½ teaspoon black pepper
½ teaspoon granulated onion
¼ to ½ teaspoon red pepper flakes
Soy Garlic Pears
2 (15-ounce) cans Pacific Northwest Canned Pears, diced, in extra light syrup, drained
1-½ tablespoons soy sauce
1 teaspoon granulated garlic
1-½ tablespoons brown sugar
Beef Fajita Meat
1-½ pounds flank steak
1 fajita seasoning packet (3 tablespoons)
1 tablespoon vegetable oil
1 small yellow onion, thinly sliced
1 red bell peppers, thinly sliced
1 green bell peppers, thinly sliced
2 tablespoons granulated garlic
2 tablespoons granulated onion
2 teaspoons black pepper
Pear Glaze (Yakisoba Sauce)
Combine cornstarch and enough water to make a slurry; set aside. Over medium heat, add reserved juice and remaining ingredients in a small sauce pan, and bring to a boil. Immediately turn heat to low and slowly stir in reserved cornstarch slurry, until sauce thickens, about 30 seconds. Set aside.
Soy Glazed Pears
Over medium heat, combine well-drained pears with remaining ingredients in a sauté pan and cook, stirring often, for 5 minutes or until pears are golden brown around the edges. Set aside.
Beef Fajita Meat
Over medium-high heat, using a large skillet or wok, sauté beef fajita meat until browned and just cooked through, 3 to 4 minutes. Remove beef from skillet, and set aside. In the same pan, slowly add onion, red, and green bell pepper to the skillet; sauté for about 8 minutes. Return beef to skillet and stir in fajita seasoning packet, granulated garlic, onion powder, black pepper, and half of the sliced green onion. Stir in coleslaw mix and sauté for 3 minutes.
Assemble
Slowly pour Pear Glaze (Yakisoba Sauce) over cooked spaghetti noodles, tossing to coat. Add noodles and Soy Garlic Pears to cooked fajita meat and mix until well combined.
Divide evenly among 8 bowls or plates, and garnish with sliced green onion.
3 pounds coleslaw mix with carrots
5 pounds spaghetti noodles, cooked to very al dente
2 cups sliced green onion
2 #10 cans Pacific Northwest Canned Pears, diced, in extra light syrup, drained, juice reserved for Pear Glaze and drained diced pears reserved for Soy Garlic Pears
Pear Glaze (Yakisoba Sauce)
Reserved juice from 2 #10 cans diced Pacific Northwest Canned Pears
¾ cup cornstarch
1-½ cups soy sauce, low sodium
1-½ tablespoons granulated garlic
½ cup brown sugar
1 tablespoon black pepper
1 tablespoon granulated onion
2 teaspoons dry red pepper flakes
Water, as needed
Soy Garlic Pears
3-½ quarts reserved, well-drained diced Pacific Northwest Canned Pears from 2 #10 cans
½ cup soy sauce
1-½ tablespoons granulated garlic
½ cup brown sugar
Beef Fajita Meat
2 5-pound bags fajita-seasoned raw beef
1-½ tablespoons vegetable oil
1 pound yellow onion, thinly sliced
1 pound red bell pepper, thinly sliced
1 pound green bell pepper, thinly sliced
3 tablespoons granulated garlic
3 tablespoons granulated onion
3 teaspoons black pepper
Pear Glaze (Yakisoba Sauce)
Combine cornstarch and enough water to make a slurry; set aside. Over medium heat, add reserved juice and remaining ingredients in a small sauce pan, and bring to a boil. Immediately turn heat to low and slowly stir in reserved cornstarch slurry, until sauce thickens, about 30 seconds. Set aside.
Soy Glazed Pears
Over medium heat, combine well-drained pears with remaining ingredients in a sauté pan and cook, stirring often, for 5 minutes or until pears are golden brown around the edges. Set aside.
Beef Fajita Meat
Over medium-high heat, using a large skillet or wok, sauté beef fajita meat until browned and just cooked through, 3 to 4 minutes. Remove beef from skillet, and set aside. In the same pan, slowly add onion, red, and green bell pepper to the skillet; sauté for about 8 minutes. Return beef to skillet and stir in fajita seasoning packet, granulated garlic, onion powder, black pepper, and half of the sliced green onion. Stir in coleslaw mix and sauté for 3 minutes.
Assemble
Slowly pour Pear Glaze (Yakisoba Sauce) over cooked spaghetti noodles, tossing to coat. Add noodles and Soy Garlic Pears to cooked fajita meat and mix until well combined.
Divide evenly among 8 bowls or plates, and garnish with sliced green onion.
1-½ 16-ounce bags coleslaw mix with carrots
1-½ pounds spaghetti noodles, cooked to very al dente
½ cup sliced green onion
Pear Glaze (Yakisoba Sauce)
½ of 1 #10 can Pacific Northwest Canned Pears, diced, in extra light syrup, drained, juice reserved for glaze
3 tablespoons cornstarch
Water, as needed
⅓ cup soy sauce
1-½ teaspoons granulated garlic
2 tablespoons brown sugar
¾ teaspoon black pepper
¾ teaspoon granulated onion
¾ teaspoon red pepper flakes
Soy Garlic Pears
½ of 1 #10 can Pacific Northwest Canned Pears, diced, in extra light syrup, drained
2 tablespoons soy sauce
1-½ teaspoons granulated garlic
2 tablespoons brown sugar
Beef Fajita Meat
2-¼ pounds flank steak
1-⅓ fajita seasoning packets (4-½ tablespoons)
1-½ tablespoon vegetable oil
1 medium yellow onion, thinly sliced
1 large red bell pepper, thinly sliced
1 large green bell pepper, thinly sliced
3 tablespoons granulated garlic
3 tablespoons granulated onion
3 teaspoons black pepper
Pear Glaze (Yakisoba Sauce)
Combine cornstarch and enough water to make a slurry; set aside. Over medium heat, add reserved juice and remaining ingredients in a small sauce pan, and bring to a boil. Immediately turn heat to low and slowly stir in reserved cornstarch slurry, until sauce thickens, about 30 seconds. Set aside.
Soy Glazed Pears
Over medium heat, combine well-drained pears with remaining ingredients in a sauté pan and cook, stirring often, for 5 minutes or until pears are golden brown around the edges. Set aside.
Beef Fajita Meat
Over medium-high heat, using a large skillet or wok, sauté beef fajita meat until browned and just cooked through, 3 to 4 minutes. Remove beef from skillet, and set aside. In the same pan, slowly add onion, red, and green bell pepper to the skillet; sauté for about 8 minutes. Return beef to skillet and stir in fajita seasoning packet, granulated garlic, onion powder, black pepper, and half of the sliced green onion. Stir in coleslaw mix and sauté for 3 minutes.
Assemble
Slowly pour Pear Glaze (Yakisoba Sauce) over cooked spaghetti noodles, tossing to coat. Add noodles and Soy Garlic Pears to cooked fajita meat and mix until well combined.
Divide evenly among 8 bowls or plates, and garnish with sliced green onion.