Number of Servings

Ingredients: Quantity:
carrots (matchstick) 8 oz.
cole slaw mix 16 oz.
fresh cilantro ( minced) 2 T
JTM General Tso's sauce 1.5 lbs.
JTM Sous Vide diced beef 5.0 lbs.
JTM sriracha sauce 4 oz.
Ranch dressing 8 oz.
Rich's WG flatbreads 24 ea.

Prep Time: 60 min.     Yields: 24
Desired Yield:



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Korean Beef Street Tacos

JTM Products:


Pre-Preparation: Slaw recipe:

1. Combine shredded cabbage with carrots, cilantro, Ranch dressing and sriracha and blend well.

2. Reserve for service holding chilled (45F or lower) until ready to assemble tacos.

For best results, thaw Sous Vide Beef in cooler (<40F) for 48-72hrs.

Prepare Korean Beef: From thawed state (Oven method)

1. Remove contents of bag (meat and juices) and place in a SS pan insert. Evenly break up the Sous Vide Beef to ensure proper mixing.

2. Combine general tso's sauce with the sous vide beef

3. Place sauce and beef mixture in a 350F oven uncovered and cook for approx. 30-45 minutes (to an internal temperature of 165F for 15 seconds--(HACCP Critical Control Point)

4. Remove from oven then place in a holding cabinet covered until service. (Hold at 145F or higher HACCP Critical Control Point)

To assemble tacos

1. Remove sous vide beef from warmer and shred with forks or with your hands

2. warm tortillas before assembing on griddle, oven or in warmer

3. Top each flatbread with:

# 60 sccop / 1 tbsp of sriracha slaw

# 30 scoop / 2 tbsp of shredded Korean beef

Serving is 1 street taco

Nutritional contribution:

One serving provides: 2.0 oz. M/MA and 2 oz. Grain Equivalent

Nutritional information is based on calculations from various databases. The information is believed to be accurate, but does not constitute a guarantee.