Cook Time: 60 Min.

Serving Size: 3/4 Cup Makes: 10/25/50/100 Servings Cook Method: Simmer Cook Temp.: 400°F

Nutritional Content

Allergens: Wheat, Soy, Fish

Calories: 130 Kcal

Carbohydrates: 8 g

Protein: 17 g

Total Fat: 3.5 g

Calcium: 30 mg

Sodium: 370 mg

Ingredients

10 Servings

• Beef, Cubes Raw, 2 lb

• Base, Beef Paste LS G-F, 1/8 tsp

• Water, Tap, 1 2/3 Cup

• Water, Tap, 1/4 Cup

• Cornstarch, 1/3 Cup

• Sauce, Soy Bulk LS, 3 Tbsp 1 tsp

• Sauce, Worcestershire, 3 Tbsp 1 tsp

• Bean Sprouts, Cnd, Rinsed/ Drained, 2/3 Cup

• Mushrooms, Pieces Cnd, Drained, 2/3 Cup

• Celery, Fresh, Sliced Thin, 2.5 oz

• Onion, Yellow, Chopped, 2.5 oz

• Peppers, Green Fresh, Chopped, 2.5 oz

25 Servings

• Beef, Cubes Raw, 5 lb

• Base, Beef Paste LS G-F, 1/4 tsp

• Water, Tap 1 Qt

• Water, Tap, 2/3 Cup

• Cornstarch 1.0 Cup

• Sauce, Soy Bulk LS, 1/2 Cup

• Sauce, Worcestershire, 1/2 Cup

• Bean Sprouts, Cnd, Rinsed/ Drained, 1 1/2 Cup

• Mushrooms, Pieces Cnd, Drained, 1 1/2 Cup

• Celery, Fresh, Sliced Thin, 6.5 oz

• Onion, Yellow, Chopped, 6.5 oz

• Peppers, Green Fresh, Chopped, 6.5 oz

50 Servings

• Beef, Cubes Raw, 10 lb

• Base, Beef Paste LS G-F, 1/2 tsp

• Water, Tap, 2 Qt

• Water, Tap, 1 1/4 Cup

• Cornstarch, 1 3/4 Cup

• Sauce, Soy Bulk LS, 1 Cup

• Sauce, Worcestershire, 1 Cup

• Bean Sprouts, Cnd, Rinsed/ Drained, 3 Cup

• Mushrooms, Pieces Cnd, Drained, 3 Cup

• Celery, Fresh, Sliced Thin, 13 oz

• Onion, Yellow, Chopped, 13 oz

• Peppers, Green Fresh, Chopped, 13 oz

100 Servings

• Beef, Cubes Raw, 20 lb

• Base, Beef Paste LS G-F, 1 tsp

• Water, Tap, 1 Gal

• Water, Tap 2 1/2 Cup

• Cornstarch, 3 1/2 Cup

• Sauce, Soy Bulk LS, 2 Cup

• Sauce, Worcestershire, 2 Cup

• Bean Sprouts, Cnd, Rinsed/ Drained, 1 1/2 Qt

• Mushrooms, Pieces Cnd, Drained, 1 1/2 Qt

• Celery, Fresh, Sliced Thin, 1 lb 10 oz

• Onion, Yellow, Chopped, 1 lb 10 oz

• Peppers, Green Fresh, Chopped, 1 lb 10 oz

Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Brown meat and drain fat

3. Dissolve beef base in 1st quantity of water, add to meat. Simmer until tender about 45 min.

4. Make smooth paste of cornstarch and 2nd quantity of water. Pour slowly into meat, stirring constantly. Cook until thickened.

5. Add soy sauce and worcestershire sauce. Stir to blend. Add vegetables, including mushrooms & bean sprouts, to meat mixture. Heat.

6. For Fresh Beef, Veal, and Lamb Cuts (Steaks, Roasts, Chops): Cook to internal temp of 145F/63C held for 15 sec.

7. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

8. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

9. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15

   seconds.

10. Discard unused product.

    
    
    Print Recipe here