Servings: 100 Portions (4 Pans)
Portions: 1 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
25 lb beef, oven roast, partially thawed
1 cup (8 oz) salad oil or shortening, melted
1-1/4 gallon (5 lb) onions, dry, sliced thinly, lengthwise
2 gallon (8 lb) celery, fresh, cut diagonally 1/8 inch thick
3 quart (3 lb) peppers, sweet, fresh, julienne
2-1/2 gallon (5 lb) onions, green, with tops, cut in 1-1/2 inch lengths
1 quart soy sauce
3 tablespoon (2 oz) salt
1 cup (8 oz) sugar, granulated
1 tablespoon pepper, black
4-1/2 quart (9 lb or 1 1/3-No. 10 can) bean sprouts, canned, drained
2 cups (1 lb or 1-jumbo can) mushrooms, canned, sliced, drained
Slice beef into 1/8-inch thick slices. Cut slices into strips 2 inches long and 1/2 inch wide. Place meat strips in roasting pan; cook at medium heat, in hot salad oil or shortening until pink is gone. Push meat to one side. Add onions and celery. Cook 3 minutes, turning constantly. Push to one side with the meat. Add peppers and green onions. Cook 1 minute, turning constantly. Combine soy sauce, salt, sugar, pepper, bean sprouts, and. mushrooms. Add to meat and vegetables; combine well. Heat to a simmer.
Serve immediately.
NOTE:
Prepare recipe in 4 batches: 25 portions each.
5 lb 8 oz dry onions A.P. will yield 5 lb thinly sliced onions and 10 lb 15 oz fresh celery A.P. will yield 8 lb celery cut 1/8-inch thick.
3 lb 11 oz fresh sweet peppers A.P. will yield 3 lb peppers julienne and 6 lb fresh green onions A.P. will yield 5 lb green onions with tops.
9-No. 303 can canned bean sprouts may be used.
2-8Z can canned mushrooms may be used.
When preparing for more than 100 portions: Place salad oil in steam-jacketed kettle; add beef and brown well. Add 2 quart chicken or beef stock, and required amounts of onions and celery. Mix together well; cook 4 minutes. Add peppers, green onions, salt, pepper, sugar, bean sprouts, soy sauce, and mushrooms. Mix together thoroughly; simmer 3 minutes.