- 2 quarts 3 cups raw boneless Michigan beef top round (inside, cap off), cut in ½-inch cubes
- ½ cup 2 tablespoons low-sodium soy sauce
- 1 ½ cups cornstarch
- ½ cup 2 tablespoons 2 teaspoons fresh ginger, chopped
- ¼ cup fresh garlic, minced
- 2 teaspoons ground black or white pepper
- 2 teaspoons red pepper flakes
- ¼ cup rice vinegar
- 1 cup strawberry jam
- 1 tablespoon 1 teaspoon salt
- 1 ¾ cups sugar
- 2 quarts low-sodium beef broth
- 1 ½ cups 1 tablespoon 1 ¼ teaspoons fresh green onions, sliced
- 1 gallon 2 quarts ¼ cup 2 tablespoons fresh broccoli, chopped
- ½ cup canola oil
- 3 quarts 3 ¾ cups frozen edamame, thawed
- 3 quarts 2 cups fresh carrots, shredded
- 1 1/3 cups fresh yellow onions, sliced
Combine beef, soy sauce 1/3 cup 2 teaspoons cornstarch, 2 tablespoons 1 1/3 teaspoons ginger, 1 tablespoon garlic, black pepper, red pepper flakes, rice vinegar, strawberry jam, salt, and sugar in a large bowl. Stir well. Cover tightly. Recommended to cook in batches of 25. Set remaining ginger and garlic aside. Set remaining cornstarch aside, seperately. Allow beef mixture to marinate for 12 to 24 hours.
Place marinated beef in a large stock pot uncovered over high heat for 2 to 3 minutes, stirring constantly. Add 2 cups beef broth. Heat to a rolling boil allowing mixture to thicken. Set remaining beef broth aside. Add green onions. (Critical Control Point: Heat to 165°F or higher for at least 15 seconds.) (Critical Control Point: Hold for hot service at 135°F or higher.)
Transfer 2 quarts (about 4 pounds 8 ounces) beef mixture to 2 steam table pans (12” x 20” x 2 ½”). Set aside.
Boil broccoli in a large stock pot for 60 seconds or until bright green. Drain in a colander. Set aside.
Heat oil in a large stock pot. Add boiled broccoli, edamame, carrots, onions, and remaining ginger and garlic. Sauté uncovered for 2 to 3 minutes, stirring occasionally. Add remaining beef broth. Heat to a rolling boil. Add remaining cornstarch. Add water. Stir well. Allow mixture to thicken. (Critical Control Point: Heat to 135°F or higher.)
Pour 1 gallon 1 quart (8 pounds 1 ounce) vegetable mixture over beef mixture into each steam table pan (12” x 20” x 2 ½”). Stir well. Use 2 pans. (Critical Control Point: Hold for hot service at 135°F or higher.)
Yield: 50 servings
Recipe courtesy of What's Cooking? USDA Mixing Bowl.