INGREDIENTS:Garlic Stir-Fry Sauce:
3/4 cup vegetable oil
10 oz. garlic, minced
2 oz. ginger, fresh, finely chopped
5 quarts chicken stock or reduced-sodium chicken broth
1 ¼ cup hoisin sauce
1 ¼ cup oyster sauce
1 ¼ cup reduced-sodium soy sauce
3 Tbsp. dark sesame oil
1 Tbsp. black pepper
6 oz. cornstarch, dissolved in 1 ½ cups water
1 cup vegetable oil
24 portions thick-cut frozen Philly-style beef (4 oz. each)
5 oz. ginger, fresh, finely chopped
2 Tbsp. salt
20 oz. blanched pea pods
5 lbs. blanched baby broccoli, cut into 2-inch pieces (about 4 lbs., 8 oz. raw)
104 oz. onions, sliced and sauteed (about 7 lbs. raw)
7 lbs. red bell peppers, sauteed (about 7 lbs., 8 oz. raw)
15 oz. cilantro leaves, fresh, coarsely chopped
36 cups jasmine rice, cooked, hot
2 ½ oz. sesame seeds, toasted DIRECTIONS:To make garlic stir-fry sauce: In pan, heat oil until hot. Stir-fry garlic and ginger until golden brown. Add remaining ingredients; bring to a boil. Reduce heat and simmer 5 minutes. Stir in cornstarch-water mixture; simmer until thickened and bubbly. Cover and set aside. Yield: 24 cups.
For each serving, to order: In pan, heat 2 tsp. oil until hot. Add 1 portion frozen Philly-style beef; cook until bottom is browned. Turn over. When beef begins to soften, add 2 tsp. ginger and ¼ tsp. salt; break up beef with spatula, stirring to cook evenly. Cook until some pink remains. Stir in 1 cup garlic stir-fry sauce, 8 pea pods, ½ cup broccoli, ¼ cup sauteed onion, ¼ cup sauteed pepper and ¼ cup cilantro; heat through. Plate stir-fry and 1 ½ cups rice on serving plate. Garnish with additional 1 Tbsp. cilantro and 1 tsp. sesame seeds. SERVINGS:24 servings From: PHOTO CREDIT:Photo Credit: AMERICA’S BEEF PRODUCERS