Beef Stir-Fry, USDA

Ingredients

Raw boneless beef top round cut in 1/2″ cubes5 pounds
Low-sodium soy sauce(½ cup, 2 tablespoons)0.6125 cup
Cornstarch7 ounces
Fresh ginger, chopped5⅓ ounces
Fresh garlic, minced3 ounces
Ground black or white pepper2 teaspoons
Red pepper flakes2 teaspoons
Rice vinegar¼ cup
Strawberry jam12 ounces
Salt, kosher(1 tablespoon, 1 teaspoon)1.33 tablespoons
Sugar14 ounces
Low-sodium beef broth2 quarts
Fresh green onions, sliced12 ounces
Fresh broccoli, chopped4 pounds
Canola oil½ cup
Frozen edamame, thawed(4 pounds, 8 ounces)4.5 pounds
Fresh carrots, shredded(2 pounds, 14 ounces)2.875 pounds
Fresh yellow onions, sliced10 ounces
Water1 quart

Instructions

  1. Combine beef, soy sauce, ⅓ cup 2 tsp cornstarch, 2 Tbsp 1 ½ tsp ginger, 1 Tbsp garlic, black pepper, red pepper flakes, rice vinegar, strawberry jam, salt, and sugar in a large bowl. Stir well. Cover tightly. Recommended to cook in batches of 25.
  2. 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.
  3. Place marinated beef in a large stock pot uncovered over high heat for 2-3 minutes, stirring constantly.
  4. Add 2 cups beef broth. Heat to a rolling boil allowing mixture to thicken. Set remaining beef broth aside for step 12.
  5. Add green onions.
  6. 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.
  7. Boil broccoli in a large stock pot for 60 seconds or until bright green. Drain in a colander. Set aside for step 11.
  8. Heat oil in a large stock pot.
  9. Add boiled broccoli, edamame, carrots, onions, and remaining ginger and garlic. Saute uncovered for 2-3 minutes, stirring occasionally.
  10. Add remaining beef broth. Heat to a rolling boil. Add remaining cornstarch.
  11. Add water. Stir well. Allow mixture to thicken.
  12. 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.
  13. Portion with 8 fl oz spoodle (1 cup).

Recipe Notes

CCP: Heat to 165° F or higher for at least 15 seconds.

CCP: Hold for hot service at 135° F or higher.