Ingredients
| Raw boneless beef top round cut in 1/2″ cubes | 5 pounds |
| Low-sodium soy sauce(½ cup, 2 tablespoons) | 0.6125 cup |
| Cornstarch | 7 ounces |
| Fresh ginger, chopped | 5⅓ ounces |
| Fresh garlic, minced | 3 ounces |
| Ground black or white pepper | 2 teaspoons |
| Red pepper flakes | 2 teaspoons |
| Rice vinegar | ¼ cup |
| Strawberry jam | 12 ounces |
| Salt, kosher(1 tablespoon, 1 teaspoon) | 1.33 tablespoons |
| Sugar | 14 ounces |
| Low-sodium beef broth | 2 quarts |
| Fresh green onions, sliced | 12 ounces |
| Fresh broccoli, chopped | 4 pounds |
| Canola oil | ½ cup |
| Frozen edamame, thawed(4 pounds, 8 ounces) | 4.5 pounds |
| Fresh carrots, shredded(2 pounds, 14 ounces) | 2.875 pounds |
| Fresh yellow onions, sliced | 10 ounces |
| Water | 1 quart |
Instructions
- 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.
- 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).
Recipe Notes
CCP: Heat to 165° F or higher for at least 15 seconds.
CCP: Hold for hot service at 135° F or higher.