Sukiyaki L.Meat, Fish, and Poultry No.006
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|Yield: 100 Portions Each Portion: 1 Cup|
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|Pan Size: 18 by 24 inch Roasting Pan Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Beef, Rounds, Whole | 25LB | | 1. Slice beef into 1/8-in thick |
| | | | slices. Cut slices into strips |
| | | | 2 inches long and 1/2-inch |
| | | | wide. |
|--------------------|----------|----------|-----------------------------------|
|Salad Oil | 8OZ| 1.00 Cup | 2. Place meat strips in roasting |
| | | | pan; cook at medium heat, in |
| | | | hot salad oil or shortening |
| | | | until pink color is gone. Push |
| | | | meat to one side. |
|--------------------|----------|----------|-----------------------------------|
|Onions | 5LB | 1.25 Gal | 3. Add onions and celery. Cook |
|Celery | 8LB | 2.00 Gal | 3 minutes, turning constantly. |
| | | | Push to one side with meat. |
|--------------------|----------|----------|-----------------------------------|
|Peppers, Sweet | 3LB | 3.00 Qrt | 4. Add peppers and green onions. |
|Onions | 5LB | 2.50 Gal | Cook 1 minute, turning |
| | | | constantly. |
|--------------------|----------|----------|-----------------------------------|
|Soy Sauce | | 1.00 Qrt | 5. Combine soy sauce, salt, sugar |
|Salt | | 3.00 Tbsp| pepper, bean sprouts, and |
|Sugar, Extra Fine Gr| 8OZ| 1.00 Cup | mushrooms. Add to meat and |
|anulated | | | vegetables; combine well. Heat |
|Pepper, Black, Groun| | 1.00 Tbsp| to a simmer. |
|d | | | 6. Serve immediately. |
|Bean Sprouts | 9LB | 4.50 Qrt | |
|Mushrooms | 1LB | 2.00 Cup | |
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NOTE: 1. Prepare recipe in 4 batches: 25 portions each.
2. In Step 2, 5lb 8oz dry onions A.P. will yield 5lb thinly
sliced onions and 10lb 15oz fresh celery A.P. will yield 8lb
celery cut 1/8-inch thick.
3. In Step 3, 10oz (3 1/3 cups) dehydrated onions may be used.
See Recipe Card A-11.
4. In Step 4, 3lb 11oz fresh sweet peppers A.P. will yield 3 lb
peppers julienne and 6 bl fresh green onions A.P. will yield
5 lb green onions with tops.
5. In Step 4, 8oz (1 1/2 qt) dehydrated green peppers (See
Recipe Card A-aa) or 3 lb frozen diced green peppers may be
used.
6. In Step 5, 9-No.303 cn canned bean sprouts may be used.
7. In Step 5, 2-8Z cn canned mushrooms may be used.
8. When preparing for more than 100 portions: Place salad oil
in steam-jacketed kettle; add beef and brown well. Add 2qt
chicken or beef stock, (continued on Note 9)
9. Note 8 continued: and required amounts of onions and celery.
Mix together well; cook 4 minutes. Add pepper, green onions,
salt, pepper, sugar, bean sprouts, (continued on Note 10)
10. Note 9 continued: soy sauce and mushrooms. Mix together
thoroughly; simmer 3 minutes.