YIELD: 48 12.2-oz. servings
9 lbs. top round, roasted
1½ qt. prepared Kung Pao Sauce
1 cup fresh garlic, minced
3 qt. prepared Kung Pao Sauce
1 pint vegetable salad oil
½ cup fresh garlic, minced
½ cup fresh ginger root, minced
1 pint fresh green onion, sliced
6 lbs. fresh yellow onions, julienne cut
6 lbs. fresh green peppers, julienne cut
6 lbs. canned sliced jalapeno peppers
1½ qt. unsalted peanuts, shelled
1. Cut meat along the grain into 1½” strips. Slice each strip across the grain in a 45° angle into ⅛” slices.
2. Mix first listed sauce, first listed garlic, and beef together. Marinate for at least 4 hours. Hold refrigerated at 40° or below until service.
3. Add 2 tsp. oil for each serving to wok (for best quality, prepare no more than 2 servings at a time in a wok or 12 servings for steam table service). Heat until pan begins to slightly smoke.
4. Per serving, add ½ tsp. garlic, ½ tsp. ginger and 1 tsp. green onion. Stir fry for 10-15 seconds or until aroma is evident. Do not brown.
5. Stir in ½ cup beef. Stir fry for 1 minute.
6. Stir in ½ cup green peppers, ½ cup yellow onions, 1½ Tbsp. jalapenos, and 2 Tbsps.
7. peanuts. Stir fry for 2 minutes or until meat
8. and vegetables are lightly browned.
9. Add 2 oz. remaining sauce with one hand while stirring with the other. Toss for 10-20 seconds or until minimum internal temperature is 165°F.
10. Place one serving on plate; garnish with 1 tsp. green onion. Serve immediately.
Recipe and photo: Colby College
