YIELD: 60 servings 20 lbs. fajita beef 1 cup lemon pepper seasoning 5 lbs. prepared flame-roasted peppers and onions 1 cup lemon juice 4 cups jerk sauce 1/2 cup soy sauce Sautè beef with lemon juice,lemon pepper seasoning and soy sauce. Add peppers and onions.When hot, toss with jerk sauce. Serve over rice. Recipe from Andrew Bland, executive chef, Appalachian State University, Boone, NC.

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.