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.