YIELD: 100 servings
14 lbs. ground beef crumbles, defrosted
1½ cups vegetable oil
5½ lbs. red bell peppers, chopped (4¾ qts.)
5 lbs. frozen peas, defrosted (4¾ qts.)
2¾ lbs. green onions, chopped (3 qts.)
29½ lbs. cooked brown rice, hot, prepared without butter or salt (18¾ qts.)
4¾ cups reduced sodium soy sauce
6 Tbsps. ground ginger
¼ cup garlic powder
2 Tbsps. ground black pepper
100 green onion frills
200 celery “chop” sticks or celery scoops
1. Heat crumbles according to directions. Cover, keep warm.
2. Heat oil in large skillet over medium-high heat until hot. Add bell peppers, peas and green onions; stir-fry about 1 minute.
3. Stir in warm cooked beef, hot rice, soy sauce, and spices; cook 3 to 4 minutes or until heated to 165°F, stirring occasionally.
4. To serve: Scoop a generous 1 cup portion rice mixture into creative carryout container. Garnish with green onion frill and celery “chop” sticks or celery scoops.
Recipe and image: the Beef Checkoff Program
