Ingredientes
| Beef, bottom sirloin, tri-tip roast, raw* (9 libras, 5 onzas) | 9.313 libras |
For the marinade
| Maicena | ⅓ taza |
| Soy sauce, reduced sodium** | ½ taza |
| Aceite de oliva | ¼ taza |
| Vinegar, sherry | ¼ taza |
| Azúcar granulado | 2 cucharadas |
| Sal kosher | 2 cucharadas |
For the sauce
| Ajo fresco picado | 2 cucharadas |
| Ginger, fresh, chopped | 2 cucharadas |
| Vinegar, sherry | 1½ tazas |
| Soy sauce, reduced sodium | ¼ taza |
For the vegetables
| Asparagus, trimmed, sliced on the bias (12 libras, 8 onzas) | 12.5 libras |
| Aceite de oliva | ½ taza |
For the rice
| Agua (11 libras, 3 onzas) | 11.188 libras |
| Arroz integral, grano largo, crudo (5 libras, 9 onzas) | 5.563 libras |
Instrucciones
Para el adobo:
- 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.
Para las verduras:
- 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.
Para el arroz:
- Llevar el agua a ebullición.
- 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.