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Ranch Scramble
 
RecipeBeef Cuts
Ranch Scramble
Cubed sirloin sautéed with jalapenos and bell peppers, scrambled with eggs, and served in a tostada cup with cheese and salsa.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
  
1. Heat oil in large fry pan over medium-high heat until hot. Add beef; brown on all sides until almost cooked. Remove from pan; reserve.
Vegetable oil6 tablespoons
Beef Loin, Top Sirloin Butt, cubed 1/2 inch (IMPS/NAMP 184)4 pounds
  
2. Reduce heat to medium; add oil to same pan. Sauté onions, bell peppers and chilies 5 minutes or until onions are tender.

3. Add cumin, pepper, salt and reserved beef; mix thoroughly. Remove from heat; reserve.
Vegetable oil6 tablespoons
Onions, minced2 1/4 pounds
Red or green bell peppers, diced 1/4-inch12 ounces
Jalapeno or serrano chilies, diced 1/4-inch6 ounces
Ground cumin2 tablespoons
Ground black pepper2 teaspoons
Salt2 teaspoons
  
4. For each serving: Melt 1 teaspoon butter in fry pan over medium-low heat; add 2 beaten eggs, 1/2 ounce spinach and 2/3 cup well-drained reserved beef mixture.

Cook eggs, stirring gently, until set but not too dry.

5. Spoon into 1 tostada cup; sprinkle with 1 ounce cheese and 1 tablespoon green onion. Serve with salsa.
Butter1/2 cup
Eggs48 large
Fresh spinach, chopped, cooked and well-drained12 ounces
Tostada cups, 5-inch24
Smoked Gouda cheese, shredded1 1/2 pounds
Green onions, sliced1 1/2 cups
Prepared salsa as needed


538.10 cal calories; 2288.96 IU vitamin A; 37.92 g protein; 58.72 mg vitamin C; 0.17 mg thiamin-B1; 0.79 mg riboflavin-B2; 3.50 mg niacin-B3; 290.23 mg calcium; 16.56 g carbohydrates; 4.97 mg iron; 523.69 mg phosphorus; 702.94 mg potassium; 35.19 g total fat; 12.51 g T.S.F.A.; 5.86 g T.P.F.A.; 10.06 g T.M.F.A.; 513.83 mg cholesterol; 885.56 mg sodium;
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