INGREDIENTS:1 cupdry sherry
3/4 cupsoy sauce
½ cuppeanut oil
½ cupcornstarch
6 clovesgarlic, crushed
1/3 cupfresh ginger, minced
1/3 cupbrown sugar
2 tsps.red pepper flakes
4 ½ lbs.beef top round steaks, 3/4-in. thick (IMPS/NAMP 1168)
½ cuppeanut oil
3 qts.bok choy, sliced
2 qts.carrots, sliced
1 qt. scallions, sliced
4 ½ qts.beef broth
1 ½ lbs.soba noodles or vermicelliDIRECTIONS:1. For the marinade, combine sherry, soy sauce, ½ cup peanut oil, cornstarch, garlic, ginger, brown sugar and red pepper flakes; blend well.
2. Partially freeze steaks. On mechanical slicer, slice steaks across the grain, into thin strips. Combine steak slices with marinade. Cover and refrigerate overnight.
3. Heat ½ cup peanut oil in large wok. Add drained, marinated beef (reserve marinade). Stir fry beef 5 to 6 minutes, stirring constantly. Remove beef from wok and set aside.
4. Add the last ½ cup peanut oil to wok and heat. Add prepared vegetables and stir fry 3 to 4 minutes. Add reserved marinade and beef broth; bring to a full boil. Add reserved beef and remove from heat.
5. Cook noodles in plenty of boiling water until al dente; drain.
6. For service: Place 2 oz. of cooked noodles in a 2-cup micro/oven container with lid. Ladle in 1-½ cups beef/vegetable mixture. To reheat, pour into saucepan and bring to a boil or place in microwave on full power for 45-60 seconds. SERVINGS:2 ¼ gallons From:National Cattlemen’s Beef Association PHOTO CREDIT:Photo Credit: NATIONAL CATTLEMEN’S BEEF ASSOCIATION
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