Ingredients
| Beef, bottom sirloin, tri-tip roast, raw* (9 pounds, 5 ounces) | 9.313 pounds |
For the marinade
| Cornstarch | ⅓ cup |
| Soy sauce, reduced sodium** | ½ cup |
| Oil, olive | ¼ cup |
| Vinegar, sherry | ¼ cup |
| Sugar, granulated | 2 tablespoons |
| Salt, kosher | 2 tablespoons |
For the sauce
| Garlic, fresh, chopped | 2 tablespoons |
| Ginger, fresh, chopped | 2 tablespoons |
| Vinegar, sherry | 1½ cups |
| Soy sauce, reduced sodium | ¼ cup |
For the vegetables
| Asparagus, trimmed, sliced on the bias (12 pounds, 8 ounces) | 12.5 pounds |
| Oil, olive | ½ cup |
For the rice
| Water (11 pounds, 3 ounces) | 11.188 pounds |
| Rice, brown, long grain, raw (5 pounds, 9 ounces) | 5.563 pounds |
Instructions
For the marinade:
- First, dissolve cornstarch with soy sauce, then mix in remaining marinade ingredients.
For the beef:
- Place beef in a large container with a lid.
- Pour marinade over beef and mix well to coat. Cover and refrigerate for up to 2 hours.
- Preheat oven to 400° F.
- Spread out beef on a parchment-lined sheet pan in one layer. Cook until meat is very brown and completely cooked, approximately 25 minutes.
- Hold hot until ready to mix with vegetables.
For the sauce:
- In a pot, combine all ingredients for the sauce. Bring to a boil and simmer for 20 minutes.
For the vegetables:
- In a large container, toss the asparagus with the olive oil.
- Spread out asparagus on parchment-lined sheet pans in one layer. Cook until asparagus is tender but not overcooked, approximately 20 minutes.
- Combine beef, asparagus, and sauce and evenly distribute to steam table pans. Hold hot for service.
For the rice:
- Bring water to a boil.
- Place rice in a steam table pan. Pour boiling water over rice, cover tightly with foil, and bake in a 350° F oven for approximately 50 minutes or until rice is tender and water is absorbed.