Name: Ginger Beef with Sweet Peppers
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 1.5 kg Beef (cooked, small diced); 2 tbsp Ginger Root (fresh, finely chopped); ½ tsp Garlic Powder; 250 ml Beef Broth; 125 ml Soy Sauce; 6 tbsp Cornstarch; ½ tsp Black Pepper; 200 gm Red Bell Pepper (sliced in thin strips); 200 gm Orange or Yellow Bell Pepper (sliced in thin strips); 200 gm Green Bell Pepper (sliced in thin strips); 250 gm Onions (sliced in thin strips); 500 ml Mushrooms (brown button, sliced)

Print Recipe

Ginger Beef with Sweet Peppers

Prep Time25

Cook Time30

Total Time55

Course : Entree

Servings : 25 Portions

Calories : 87kcal

Equipment

Chef's Knife
Cutting Board
Measuring Spoons and Cups
Mixing Bowl
1/2 size - 2" Deep Production Pans
Bulk Retherm Cart, Regular Oven, or Tray Service Retherm Cart

Ingredients

1.5 kg Beef cooked, small diced
2 tbsp Ginger Root fresh, finely chopped
½ tsp Garlic Powder
250 ml Beef Broth
125 ml Soy Sauce
6 tbsp Cornstarch
½ tsp Black Pepper
200 gm Red Bell Pepper sliced in thin strips
200 gm Orange or Yellow Bell Pepper sliced in thin strips
200 gm Green Bell Pepper sliced in thin strips
250 gm Onions sliced in thin strips
500 ml Mushrooms brown button, sliced

Instructions

If beef is not yet cooked, in a skillet, heat vegetable oil and cook beef strips.
In a huge bowl, mix ginger, garlic powder, beef broth, soy sauce, cornstarch and pepper to make your sauce.
Add in the peppers, onions, mushrooms and cooked beef, mix altogether. Transfer in ½ size- 2” production pans. Cover with plastic wrap and aluminum foil. Cook in the Multigen for 30 minutes.
Serve hot.
Bulk: remove from Multigen and serve with a side dish.
Cold Plating: allow to cool and plate alone or with a side dish. Place on the hot side of the tray to retherm prior to service.
Food Accompany: Mashed Potato, Basmati Rice, Spaghetti Squash, or any appropriate starch