Beef Stir-Fry – School Food Handler

Name: Beef Stir-Fry – School Food Handler
Ingredients: Set remaining ginger and garlic aside for step 11. Set remaining cornstarch aside for step 12. Allow beef mixture to marinate for 12-24 hours.; Place marinated beef in a large stock pot uncovered over high heat for 2-3 minutes, stirring constantly.; Add 2 cups beef broth. Heat to a rolling boil allowing mixture to thicken. Set remaining beef broth aside for step 12.; Add green onions.; Transfer 2 qt (about 4 lb 8 oz) beef mixture to a steam table pan (12” x 20” x 2 ½”). Set aside for step 15. For 50 servings, use 2 pans.; Boil broccoli in a large stock pot for 60 seconds or until bright green. Drain in a colander. Set aside for step 11.; Heat oil in a large stock pot.; Add boiled broccoli, edamame, carrots, onions, and remaining ginger and garlic. Saute uncovered for 2-3 minutes, stirring occasionally.; Add remaining beef broth. Heat to a rolling boil. Add remaining cornstarch.; Add water. Stir well. Allow mixture to thicken.; Pour 1 gal 1 qt (8 lb 1 oz) vegetable mixture over beef mixture into each steam table pan (12” x 20” x 2 ½”). Stir well. For 50 servings, use 2 pans.; Portion with 8 fl oz spoodle (1 cup).

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Marinate beef in soy sauce and spices, then simmer with vegetables for a flavorful, hearty dish perfect for gatherings.

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Ingredients

Set remaining ginger and garlic aside for step 11. Set remaining cornstarch aside for step 12. Allow beef mixture to marinate for 12-24 hours.
Place marinated beef in a large stock pot uncovered over high heat for 2-3 minutes, stirring constantly.
Add 2 cups beef broth. Heat to a rolling boil allowing mixture to thicken. Set remaining beef broth aside for step 12.
Add green onions.
Transfer 2 qt (about 4 lb 8 oz) beef mixture to a steam table pan (12” x 20” x 2 ½”). Set aside for step 15. For 50 servings, use 2 pans.
Boil broccoli in a large stock pot for 60 seconds or until bright green. Drain in a colander. Set aside for step 11.
Heat oil in a large stock pot.
Add boiled broccoli, edamame, carrots, onions, and remaining ginger and garlic. Saute uncovered for 2-3 minutes, stirring occasionally.
Add remaining beef broth. Heat to a rolling boil. Add remaining cornstarch.
Add water. Stir well. Allow mixture to thicken.
Pour 1 gal 1 qt (8 lb 1 oz) vegetable mixture over beef mixture into each steam table pan (12” x 20” x 2 ½”). Stir well. For 50 servings, use 2 pans.
Portion with 8 fl oz spoodle (1 cup).