Yield: 24 servings. Soy-Ginger Sauce: 2 Tbsp. ginger, minced 2 Tbsp. vegetable oil 1⁄4 cup all-purpose flour 1 quart chicken stock 1⁄2 cup soy sauce * * * 1⁄2 cup garlic minced 1⁄2 cup ginger grated 2-3 Tbsp. Chinese five-spice powder 2 Tbsp. salt 2 tsp. ground black pepper 24 Beef Loin, Strip Loin Steaks, Boneless (IMPS/NAMP 1180, 1” thick) 11⁄2 cups green onions, sliced For Soy-Ginger Sauce: In large skillet, sauté ginger in oil over medium heat for 3 minutes. Mix in flour. Slowly add ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess 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’sFREE, easy and quick.

Already registered? here.