Ginger Beef with Sweet Peppers
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
